Effects of Cooking on Anthocyanin Concentration and Bioactive Antioxidant Capacity in Glutinous and Non-Glutinous Purple Rice
© 2018 China National Rice Research Institute Purple rice is a source of bioactive antioxidants for rice consumers. Loss of the major antioxidant compounds after a range of cooking processes was evaluated by measuring the changes in anthocyanin concentration (ATC) and antioxidant capacity (DPPH acti...
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| Main Authors: | , , |
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| Format: | Journal |
| Published: |
2018
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| Subjects: | |
| Online Access: | https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85052890144&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/62513 |
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| Institution: | Chiang Mai University |