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
作者
关键词
Black rices, Red rices, Free and bound phenolics, HPLC, Antioxidant activity, In vitro, digestibility
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