Editorial for the Special Issue, "Quality Assay, Processing and Bio-Function of Rice Products"
Foods
.
2022 Jun 15;11(12):1755.
doi: 10.3390/foods11121755.
Authors
Ken'ichi Ohtsubo
1
,
Carla Moita Brites
2
,
Cristina M Rosell
3
Affiliations
1
Faculty of Applied Life Sciences, Niigata University of Pharmacy and Applied Life Sciences, 265-1, Higashijima, Akiha-ku, Niigata 956-8603, Japan.
2
National Institute for Agrarian and Veterinarian Research (INIAV), I.P., Av. da República, Quinta do Marquês, 2780-157 Oeiras, Portugal.
3
Faculty of Agricultural and Food Sciences, University of Manitoba, Ellis Building, 13 Freedman Crescent, Winnipeg, MB R3T 2N2, Canada.
PMID:
35741953
PMCID:
PMC9222352
DOI:
10.3390/foods11121755
Abstract
Rice is one of the most important cereals in the world alongside wheat and maize [...].
Publication types
Editorial