Identification of phenolic compounds in colored rice and their inhibitory potential against α-amylase

Identification of phenolic compounds in colored rice and their inhibitory potential against α-amylase

© All right Reserved 2019 Colored rice varieties (Oryza sativa L.) that are commonly grown and consumed in Thailand were selected for determining and comparing of the contents of phenolic acids and anthocyanins by using an UPLC-ESI-QqQ-MS/MS method with Multiple Reaction Monitoring (MRM) and evaluat...

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Bibliographic Details
Main Authors: Prinya Wongsa, Jeeranan Chaiwarith, Jitnapa Voranitikul, Janpen Chaiwongkhajorn, Nithiya Rattanapanone, Rikard Lanberg
Format: Journal
Published: 2019
Subjects:
Biochemistry, Genetics and Molecular Biology
Chemistry
Materials Science
Mathematics
Physics and Astronomy
Online Access:https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85071149343&origin=inward
http://cmuir.cmu.ac.th/jspui/handle/6653943832/66590
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Institution: Chiang Mai University

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https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85071149343&origin=inward
http://cmuir.cmu.ac.th/jspui/handle/6653943832/66590

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