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Effects of four different cooking methods on anthocyanins, total phenolics and antioxidant activity of black rice
Surh, Jeonghee, Koh, EunmiVolume:
94
Language:
english
Journal:
Journal of the Science of Food and Agriculture
DOI:
10.1002/jsfa.6690
Date:
December, 2014
File:
PDF, 951 KB
english, 2014