Influence of Cooking on Anthocyanins in Black Rice (...

Journal of Agricultural and Food Chemistry 2009 / 03 Vol. 57; Iss. 5

Influence of Cooking on Anthocyanins in Black Rice ( Oryza sativa L. japonica var. SBR)

Hiemori, Miki, Koh, Eunmi, Mitchell, Alyson E.
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Volume:
57
Language:
english
Journal:
Journal of Agricultural and Food Chemistry
DOI:
10.1021/jf803153z
Date:
March, 2009
File:
PDF, 535 KB
english, 2009
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