Effects of different cooking conditions on the anthocyanin...

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European Food Research and Technology 2019 / 7

Effects of different cooking conditions on the anthocyanin content of a black rice (Oryza sativa L. ‘Violet Nori’)

Catena, Silvia, Turrini, Federica, Boggia, Raffaella, Borriello, Matilde, Gardella, Marco, Zunin, Paola
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Language:
english
Journal:
European Food Research and Technology
DOI:
10.1007/s00217-019-03337-6
Date:
July, 2019
File:
PDF, 941 KB
english, 2019
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