Author:
Ratseewo J.,Warren F.J.,Siriamornpun S.
Subject
General Medicine,Food Science,Analytical Chemistry
Reference38 articles.
1. Anthocyanin composition in black, blue, pink, purple, and red cereal grains;Abdel-Aal;Journal of agricultural and food chemistry,2006
2. α-Glucosidase inhibitory activity of cyanidin-3-galactoside and synergistic effect with acarbose;Adisakwattana;Journal of enzyme inhibition and medicinal chemistry,2009
3. Rice grain quality: A comparison of local varieties with new varieties under study in Ghana;Adu-Kwarteng;Food Control,2003
4. Anthocyanins as natural food colours—selected aspects;Bridle;Food chemistry,1997
5. Antioxidant capacities and phenolic compounds of the husk, bran and endosperm of Thai rice;Butsat;Food Chemistry,2010
Cited by
43 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献