Characterization of total antioxidant capacity and (poly)phenolic compounds of differently pigmented rice varieties and their changes during domestic cooking-Reference-Cited by-同舟云学术

Characterization of total antioxidant capacity and (poly)phenolic compounds of differently pigmented rice varieties and their changes during domestic cooking

Published:2015-11 Issue: Volume:187 Page:338-347
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Zaupa Maria,Calani Luca,Del Rio Daniele,Brighenti Furio,Pellegrini Nicoletta^ORCID

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

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