Status of processing, nutritional and edible properties of rice after various degree of milling of brown rice

作者：Lele Lu, Qin Shen, Shibo Yu, Zhenjiang Li, Yanchun Wu, Jiaxin Liang, Lijuan Liu, Lidong Wang, Changyuan Wang · 发表于：Journal of Cereal Science · 年份：2025 · DOI：10.1016/j.jcs.2025.104176 · 被引用次数：6 · 研究领域：GABA and Rice Research、Food composition and properties、Seed and Plant Biochemistry