TY  - JOUR 
AU  - Li, Shuyi
AU  - Xu, Hui
AU  - Sui, Yong
AU  - Mei, Xin
AU  - Shi, Jianbin
AU  - Cai, Sha
AU  - Xiong, Tian
AU  - Carrillo Pérez, Celia
AU  - Castagnini, Juan Manuel
AU  - Zhu, Zhenzhou
AU  - Barba, Francisco J.
PY  - 2022
UR  - http://hdl.handle.net/10259/7605
AB  - Brown rice, an important material of whole-grain food, is increasingly popular for its
health benefits. Thus, seven varieties of brown rice from southern China were analyzed in this study,
concerning the free and bound phenolic compounds in the...
LA  - eng
PB  - MDPI
KW  - Brown rice
KW  - Total polyphenol content
KW  - Phenolic acids
KW  - Free and bound forms
KW  - Nutrición
KW  - Nutrition
KW  - Alimentos
KW  - Food
TI  - Comparing the LC-MS Phenolic Acids Profiles of Seven Different Varieties of Brown Rice (Oryza sativa L.)
DO  - 10.3390/foods11111552
T2  - Foods
VL  - 11
ER  -