00883naa a2200241 a 450000100080000000500110000800800410001910000250006024501620008526000090024752001390025665300150039565300120041065300150042265300140043765300150045170000210046670000180048770000210050570000180052670000220054477300750056611189842013-09-09       2013    bl uuuu     u00u1 u    #d1 aPASCUAL, C. S. C. I.  aEffects of parboiling, storage and cooking on the levels of tocopherols, tocotrienols and ??-oryzanol in brown rice (Oryza sativa L.).h[electronic resource]  c2013  aEffects of parboiling, storage and cooking on the levels of tocopherols, tocotrienols and ??-oryzanol in brown rice (Oryza sativa L.).  aBrown rice  aCooking  aParboiling  aVitamin E  aY-oryzanol1 aMASSARETO, I. L.1 aKAWASSAKI, F.1 aBARROS, R. M. C.1 aNOLDIN, J. A.1 aMARQUEZ, U. M. L.  tFood Research International, Amsterd??gv. 50, n. 2, p. 676-681, 2013.