Germination-induced changes in anthocyanins and proanthocyanidins: A pathway to boost bioactive compounds in red rice

Author:

Fan Mingcong,Yan Yixuan,AL-Ansi Waleed,Qian Haifeng,Li Yan,Rao Zhiming,Wang LiORCID

Funder

National Natural Science Foundation of China

Ministry of Science and Technology of the People's Republic of China

China Postdoctoral Science Foundation

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference32 articles.

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3. Microbiological quality and some bioactive compounds in relation to sensory profiles during germination of brown-purple-pigmented rice;Bourneow;International Food Research Journal.,2019

4. Optimization of conditions to achieve high content of gamma amino butyric acid in germinated black rice, and changes in bioactivities;Chaiyasut;Food Science and Technology,2017

5. Comparative assessment of phytochemical profiles and antioxidant activities in selected five varieties of wampee (Clausena lansium) fruits;Chang;International Journal of Food Science & Technology,2018

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