Rice bran (RB), a by‐product of the rice milling process, is known to be a rich source of bioactive phytochemicals. This study aimed to evaluate the influence of RB stabilization treatments, usually applied to inhibit rancidification, on its phenolic composition and antioxidant activity.

中文翻译：

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米糠的稳定化处理会改变酚含量和抗氧化活性

米糠（RB）是碾米过程的副产品，是生物活性植物化学物质的丰富来源。这项研究旨在评估通常用于抑制酸败的RB稳定化处理对其酚类成分和抗氧化活性的影响。