Thermal cooking changes the profile of phenolic compounds, but does not attenuate the anti-inflammatory activities of black rice
Bhawamai, Sassy, Lin, Shyh-Hsiang, Hou, Yuan-Yu, Chen, Yue-HwaVolume:
60
Langue:
english
Journal:
Food & Nutrition Research
DOI:
10.3402/fnr.v60.32941
Date:
January, 2016
Fichier:
PDF, 1.03 MB
english, 2016