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Research Article

Effects of high-temperature cooking on the gamma-aminobutyric acid content and antioxidant capacity of germinated brown rice (Oryza sativa L.)

Efectos de la cocción a alta temperatura en el contenido de ácido gamma-aminobutírico y la capacidad antioxidante del arroz integral germinado (Oryza sativa L.)

ORCID Icon, , &
Pages 360-369 | Received 23 Nov 2020, Accepted 15 Mar 2021, Published online: 22 Apr 2021

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