PARK, H.-Y.; SUNG, J.; KIM, B-S.; HA, S.K.; KIM, Y. EFFECT OF DEGREE OF RICE MILLING ON ANTIOXIDANT COMPONENTS AND CAPACITIES. Italian Journal of Food Science, Singapore, v. 30, n. 1, 2017. DOI: 10.14674/IJFS-836. Disponível em: https://mail.itjfs.com/index.php/ijfs/article/view/836. Acesso em: 21 apr. 2026.