Phenolic acids, anthocyanins, proanthocyanidins, antioxidant activity, minerals and their correlations in non-pigmented, red, and black rice-Reference-Cited by-同舟云学术

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Phenolic acids, anthocyanins, proanthocyanidins, antioxidant activity, minerals and their correlations in non-pigmented, red, and black rice

Published:2018-01 Issue: Volume:239 Page:733-741
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Shao Yafang,Hu Zhanqiang,Yu Yonghong,Mou Renxiang,Zhu Zhiwei,Beta Trust

Funder

National Natural Science Foundation of China

Rice

Ministry of Agriculture

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference39 articles.

1. Relationship between callus growth and mineral nutrients uptake in salt-stressed indica rice callus;Ahmad;Journal of Plant Nutrition,2009

2. Phenolic content and antioxidant activity of pearled wheat and roller mill fractions;Beta;Cereal Chemistry,2005

3. Genetically modified food crops and their contribution to human nutrition and food quality;Bouis;Trends in Food Science and Technology,2003

4. Antioxidant activity of methanolic extracts from some grains consumed in Korea;Choi;Food Chemistry,2007

5. Determination of antioxidant property and their lipophilic and hydrophilic phenolic contents in cereal grains;Deng;Journal of Functional Foods,2012

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