Effects of Cooking on Anthocyanin Concentration and...

Effects of Cooking on Anthocyanin Concentration and Bioactive Antioxidant Capacity in Glutinous and Non-Glutinous Purple Rice

Yamuangmorn, Supaporn, Dell, Bernard, Prom-u-thai, Chanakan
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Volume:
25
Language:
english
Journal:
Rice Science
DOI:
10.1016/j.rsci.2018.04.004
Date:
September, 2018
File:
PDF, 369 KB
english, 2018
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