Effects of four different cooking methods on anthocyanins,...

Effects of four different cooking methods on anthocyanins, total phenolics and antioxidant activity of black rice

Surh, Jeonghee, Koh, Eunmi
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Volume:
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
Conversion to is in progress
Conversion to is failed