Physicochemical and antioxidative properties of red and...

Food Chemistry 2011 Vol. 124; Iss. 1

Physicochemical and antioxidative properties of red and black rice varieties from Thailand, China and Sri Lanka

R. Sompong, S. Siebenhandl-Ehn, G. Linsberger-Martin, E. Berghofer
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Volume:
124
Year:
2011
Language:
english
Pages:
9
DOI:
10.1016/j.foodchem.2010.05.115
File:
PDF, 525 KB
english, 2011
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