Cite
HARVARD Citation
dos Santos, J. et al. (2020). From brown, red, and black rice to beer: Changes in phenolics, γ‐aminobutyric acid, and physicochemical attributes. Cereal chemistry. 97 (6), pp. 1148-1157. [Online].
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dos Santos, J. et al. (2020). From brown, red, and black rice to beer: Changes in phenolics, γ‐aminobutyric acid, and physicochemical attributes. Cereal chemistry. 97 (6), pp. 1148-1157. [Online].