Oxidative Stability and Pasting Properties of High-Moisture Japonica Brown Rice following Different Storage Temperatures and Its Cooked Brown Rice Flavor.

Foods · 2024 · PMC10855601 · PMID 38338606

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an increasing trendno p-value reported

In addition, it was noticed that the peroxide value of high-moisture japonica brown rice showed an increasing trend with increasing storage times at different temperatures, and the highest peroxide value was obtained when stored at 25 °C for 90 days compared to 15 °C and 20 °C.

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