Bioactive compounds in rice on Italian market: pigmented varieties as a source of carotenoids, total phenolic compounds and anthocyanins, before and after cooking-Reference-Cited by-同舟云学术

Bioactive compounds in rice on Italian market: pigmented varieties as a source of carotenoids, total phenolic compounds and anthocyanins, before and after cooking

Published:2019-03 Issue: Volume:277 Page:119-127
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Melini Valentina^ORCID,Panfili Gianfranco,Fratianni Alessandra,Acquistucci Rita

Funder

MiPAAF

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference53 articles.

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