Determination of contents and antioxidant activity of free and bound phenolics compounds and in vitro digestibility of commercial black and red rice (Oryza sativa L.) varieties
Determination of contents and antioxidant activity of free and bound phenolics compounds and in vitro digestibility of commercial black and red rice (Oryza sativa L.) varieties
Authors
Keywords
Black rices, Red rices, Free and bound phenolics, HPLC, Antioxidant activity, In vitro, digestibility
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