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. 2022 Nov 18;11(22):3699. doi: 10.3390/foods11223699

Figure 3.

Figure 3

The GABA (A), γ-oryzanol and α-tocopherol (B) contents of uncooked brown rice and cooked brown rice under different soaking conditions. Abbreviation was listed: UC (uncooked brown rice), US (unsoaked brown rice); soaking conditions such as “40-30” respected soaking at 40 °C for 30 min. Results with different lowercase letters are significantly different (p < 0.05).