Thermal cooking changes the profile of phenolic compounds, but does not attenuate the anti-inflammatory activities of black rice / Thermal cooking changes the profile of phenolic compounds, but does not attenuate the anti-inflammatory activities of black rice
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| Title: | Thermal cooking changes the profile of phenolic compounds, but does not attenuate the anti-inflammatory activities of black rice / Thermal cooking changes the profile of phenolic compounds, but does not attenuate the anti-inflammatory activities of black rice |
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| Authors: | Bhawamai, Sassy, Lin, YShyh-Hsiang, Hou, Yuan-Yu, Chen, Yue-Hwa |
| Source: | Food and Nutrition Research. 60(32941):1 |
| Database: | SveMed+ |
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Nájsť tento článok vo Web of Science | ISSN: | 16546628 |
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| DOI: | 10.3402/fnr.v60.32941 |