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QUANTIFICATION OF CAROTENOID AND FLAVONOID COMPONENTS IN BRANS OF SOME THAI BLACK RICE CULTIVARS USING SUPERCRITICAL FLUID EXTRACTION AND HIGH-PERFORMANCE LIQUID CHROMATOGRAPHY-MASS SPECTROMETRY discuss this article 1 Comment
Source: Journal of Food Lipids Category: Lipidology
Latest Comment by benrock - January 1, 2009: Excellent article, but are details of equipment suppliers and settings available ?