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From rice bag to table: Fate of phenolic chemical compositions and antioxidant activities in waxy and non-waxy black rice during home cooking
Journal article
Food Chemistry,2016, volume: 191, pages: 81-90
Authors:
Tang, Yayuan
;
Cai, Weixi
;
Xu, Baojun
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Submit date：2021/04/23
Anthocyanin
Antioxidants
Black rice
Cyanidin-3-glucoside
Phenolic compounds
Thermal processing
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