Characterization of color, phenolic profile, and antioxidant activity of Italian pigmented rice varieties after different technological treatments
Author:
Publisher
Elsevier BV
Subject
Biochemistry,Food Science
Reference30 articles.
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1. Effects of Parboiling on Chemical Properties, Phenolic Content and Antioxidant Capacity in Colored Landrace Rice;Foods;2024-01-25
2. Whole Flour of Purple Maize as a Functional Ingredient of Gluten-Free Bread: Effect of In Vitro Digestion on Starch and Bioaccessibility of Bioactive Compounds;Foods;2024-01-06
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