Physicochemical and antioxidative properties of black, brown and red rice varieties of northern Thailand

• المؤلفون الرئيسيون: Noppawat Pengkumsri, Chaiyavat Chaiyasut, Chalermpong Saenjum, Sasithorn Sirilun, Sartjin Peerajan, Prasit Suwannalert, Sophon Sirisattha, Bhagavathi Sundaram Sivamaruthi
• التنسيق: دورية
• منشور في: 2018
• الموضوعات: Agricultural and Biological Sciences
• الوصول للمادة أونلاين: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84938394728&origin=inward; http://cmuir.cmu.ac.th/jspui/handle/6653943832/44838

© 2015, Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA. All rights reserved. Rice, the seed of Oryza species, is the major cereal crop in most of the developing countries. Nearly 95% of global rice production is done in Asian countries, and about half of the world’s population cons...