Figure 2. Contents ofα-tocopherol (A) and γ-tocopherol (B) in PBR and non-PBR samples

From

Changes in Antioxidant Activity and Antioxidative Compounds of Brown Rice after Pre-germination

Sittidet Yodpitak, Phumon Sookwong, Pakinee Akkaravessapong, Sugunya Wongpornchai

Journal of Food and Nutrition Research. 2013, 1(6), 132-137 doi:10.12691/jfnr-1-6-4