Thermal cooking changes the profile of phenolic compounds, but does not attenuate the anti-inflammatory activities of black rice.
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Thermal cooking changes the profile of phenolic compounds, but does not attenuate the anti-inflammatory activities of black rice.
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article científic
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article scientifique
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articolo scientifico
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artigo científico
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bilimsel makale
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scientific article published on 20 September 2016
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vedecký článok
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vetenskaplig artikel
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videnskabelig artikel
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vědecký článek
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Thermal cooking changes the pr ...... tory activities of black rice.
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Thermal cooking changes the pr ...... tory activities of black rice.
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type
label
Thermal cooking changes the pr ...... tory activities of black rice.
@en
Thermal cooking changes the pr ...... tory activities of black rice.
@nl
prefLabel
Thermal cooking changes the pr ...... tory activities of black rice.
@en
Thermal cooking changes the pr ...... tory activities of black rice.
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P2093
P2860
P356
P1476
Thermal cooking changes the pr ...... tory activities of black rice.
@en
P2093
Sassy Bhawamai
Shyh-Hsiang Lin
Yuan-Yu Hou
Yue-Hwa Chen
P2860
P356
10.3402/FNR.V60.32941
P577
2016-09-20T00:00:00Z