Peroxidase residual activity decreased slowly at 120 °C for 88 min and 130 °C for 50 min, whereas it increased at 120 °C for 143 min and 233 min and 130°C for 66 min and 86 min, indicating an increasing trend in PRA.
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The Effects of Thermal Treatment on Lipid Oxidation, Protein Changes, and Storage Stabilization of Rice Bran.
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