Indian black rice: A brewing raw material with novel functionality-Reference-Cited by-同舟云学术

Indian black rice: A brewing raw material with novel functionality

Published:2019-11-03 Issue:1 Volume:126 Page:35-45
ISSN:0046-9750
Container-title:Journal of the Institute of Brewing
language:en
Short-container-title:J. Inst. Brew.

Author:

Moirangthem Kamaljit¹,Jenkins David²,Ramakrishna Priya³⁴,Rajkumari Ranjana⁵,Cook David²^ORCID

Affiliation:

1. Division of Nutritional Sciences; The University of Nottingham; Sutton Bonington Campus; Loughborough Leicestershire LE12 5RD UK

2. International Centre for Brewing Science. Division of Microbiology, Brewing & Biotechnology; The University of Nottingham, Sutton Bonington Campus; Loughborough Leicestershire LE12 5RD UK

3. Division of Plant and Crop Sciences; The University of Nottingham; Sutton Bonington Campus; Loughborough Leicestershire LE12 5RD UK

4. Department of Botany and Plant Biology; University of Geneva; Geneva 1211 Switzerland

5. Department of Botany; Dhanamanjuri University; Imphal Manipur 795001 India

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jib.584/fullpdf

Reference34 articles.

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2. An easy and reliable technique for the extraction of genomic DNA from the young leaves of black scented rice (Chakhao);Wahengbam;Eur. J. Exp. Biol.,2015

3. Anthocyanin content in the black scented rice (Chakhao): Its impact on human health and plant defense;Asem;Symbiosis,2015

4. Potential mechanisms of cancer chemoprevention by anthocyanins;Hou;Curr. Mol. Med.,2003

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