Alternate Title: Changes in the Functional Ingredient Content and Antioxidant Activity of Rice and Barley according to the Milling Process. (English)

المؤلفون: 신희윤, 최용민, 최정민, 김영화

المصدر: Journal of the Korean Society of Food Culture; Feb2022, Vol. 37 Issue 1, p81-89, 9p

مصطلحات موضوعية: CEREALS as food, PROCESSED foods, BIOTIN, GABA, RICE, BARLEY