Effect of degree of milling on the cadmium in vitro bioaccessibility in cooked rice期刊界 All Journals 搜尽天下杂志传播学术成果专业期刊搜索期刊信息化学术搜索

Effect of degree of milling on the cadmium in vitro bioaccessibility in cooked rice

Authors:	Lanlan Peng Jiwang Chen Lu Chen Wenping Ding Yonggui Gao Yongning Wu Youling L Xiong

Affiliation:	1. College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023 China Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education and Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan, 430023 China;2. College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023 China;3. National Center for Food Safety Risk Assessment, Beijing, 100021 China;4. Department of Animal & Food Sciences, University of Kentucky, Lexington, Kentucky, 40546 USA

Abstract:

Keywords:	cadmium cooked rice grain cooked rice porridge degree of milling in vitro bioaccessibility