Sustainable recovery of γ-oryzanol from rice bran using food-grade prethanol A for functional food applications.

Kim S, Kim YE, Lee J, Kim SP, Kim M, Han JA, Yoo HY

DOI: 10.1016/j.fochx.2026.104696
Published: 2026 Dec
Container: Food chemistry: X
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.1016/j.fochx.2026.104696,
  title = {Sustainable recovery of γ-oryzanol from rice bran using food-grade prethanol A for functional food applications.},
  author = {Kim S and Kim YE and Lee J and Kim SP and Kim M and Han JA and Yoo HY},
  year = {2026},
  journal = {Food chemistry: X},
  doi = {10.1016/j.fochx.2026.104696},
  url = {https://doi.org/10.1016/j.fochx.2026.104696}
}

RIS

TY  - JOUR
TI  - Sustainable recovery of γ-oryzanol from rice bran using food-grade prethanol A for functional food applications.
AU  - Kim S
AU  - Kim YE
AU  - Lee J
AU  - Kim SP
AU  - Kim M
AU  - Han JA
AU  - Yoo HY
PY  - 2026
JO  - Food chemistry: X
DO  - 10.1016/j.fochx.2026.104696
UR  - https://doi.org/10.1016/j.fochx.2026.104696
ER  -

APA

S, K., YE, K., J, L., SP, K., M, K., JA, H., & HY, Y. (2026). Sustainable recovery of γ-oryzanol from rice bran using food-grade prethanol A for functional food applications.. Food chemistry: X. https://doi.org/10.1016/j.fochx.2026.104696

Source records

pubmed · retrieved 2026-11-10T11:32:20.001Z