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Description
  • This work is focused on study of antioxidant and antimutagenic properties of several kinds of natural and processed rice. Antimutagenic properties were tested using yeast strain S. cerevisiae D7. The most positive effect exhibited natural red rice, tree colour rice and parboiled rice.
  • This work is focused on study of antioxidant and antimutagenic properties of several kinds of natural and processed rice. Antimutagenic properties were tested using yeast strain S. cerevisiae D7. The most positive effect exhibited natural red rice, tree colour rice and parboiled rice. (en)
Title
  • Antimutagenic properties of several kinds of rice as tested upon yeast strain S. cerevisiae D7
  • Antimutagenic properties of several kinds of rice as tested upon yeast strain S. cerevisiae D7 (en)
skos:prefLabel
  • Antimutagenic properties of several kinds of rice as tested upon yeast strain S. cerevisiae D7
  • Antimutagenic properties of several kinds of rice as tested upon yeast strain S. cerevisiae D7 (en)
skos:notation
  • RIV/00216305:26310/14:PU107280!RIV15-MSM-26310___
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  • 1
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  • 3459
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  • RIV/00216305:26310/14:PU107280
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  • antioxidant, antimutagenic properties, rice (en)
http://linked.open.../riv/klicoveSlovo
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  • HU - Maďarsko
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  • [BE35BE079223]
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  • ACTA ALIMENTARIA
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  • 43
http://linked.open...iv/tvurceVysledku
  • Lichnová, Andrea
  • Márová, Ivana
  • Valentová, Radka
  • Matoušková, Petra
issn
  • 0139-3006
number of pages
http://bibframe.org/vocab/doi
  • 10.1556/AAlim.43.2014.1.16
http://localhost/t...ganizacniJednotka
  • 26310
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