Processing affects (decreases or increases) metabolites, flavonoids, black rice pigment, and total antioxidant capacity of purple glutinous rice grains
Author:
Publisher
Elsevier BV
Subject
Food Science,Analytical Chemistry
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1. Characteristics of antioxidant capacity and metabolomics analysis of flavonoids in the bran layer of green glutinous rice (Oryza sativa L. var. Glutinosa Matsum);Scientific Reports;2023-09-29
2. Comparison of Metabolites and Main Nutritional Components between Uncooked and Cooked Purple Rice;Metabolites;2023-09-15
3. Metabolites Associated with the Main Nutrients in Two Varieties of Purple Rice Processed to Polished Rice;Metabolites;2022-12-20
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