Changes in Physicochemical Properties and Qualities of Red Brown Rice at Different Storage Temperatures.

Foods · 2021 · PMC8621339 · PMID 34828938

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a decreasing trendno p-value reported

As can be seen from Figure 2 b,c, with the extension of storage time, the peak areas of T 21 and T 22 both show a decreasing trend, indicating that water content gradually decreases in the storage process, and the decreasing rate is related to temperature.

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