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Table 2. Antioxidant content and antioxidant activity of rice samples treated with different preparation process
From
Effect of Preparation Method on Chemical Property of Different Thai Rice Variety
Cahyuning Isnaini, Pattavara Pathomrungsiyounggul, Nattaya Konsue
Journal of Food and Nutrition Research
.
2019
, 7(3), 231-236 doi:10.12691/jfnr-7-3-8
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