A Comparative Study on the Physicochemical Characteristics of Black Rice Varieties
Author:
Publisher
Informa UK Limited
Subject
Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/10942911003637350
Reference39 articles.
1. Anthocyanin Composition in Black, Blue, Pink, Purple, and Red Cereal Grains
2. Characterization of Volatile Aroma Compounds in Cooked Black Rice
3. Supplementation of the Black Rice Outer Layer Fraction to Rabbits Decreases Atherosclerotic Plaque Formation and Increases Antioxidant Status
4. Production of functional substances from black rice bran by its treatment in subcritical water
5. Separation, Purification and Identification of Antioxidant Compositions in Black Rice
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