Journal

Article
Effects of heating method and temperature in combination with hypoxic treatment on ฮณ-aminobutyric acid, phenolics content and antioxidant activity of germinated rice
Journal
International Journal of Food Science and Technology (ISSN: 09505423)
Volume
54
Issue
4
Year
เมษายน 2019
Page
1330-1341
Class
นานาชาติ
DOI
10.1111/ijfs.14021
Related Link
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