Food Funct., 2023, Advance Article
DOI: 10.1039/D3FO02977H, Review Article
DOI: 10.1039/D3FO02977H, Review Article
Mohammed Obadi, Bin Xu
Compared to brown and white rice, black rice is rich in bioactive components, including γ-oryzanols, γ-aminobutyric acid, phenolic compounds, and anthocyanins, which makes it highly valuable for development and use.
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Compared to brown and white rice, black rice is rich in bioactive components, including γ-oryzanols, γ-aminobutyric acid, phenolic compounds, and anthocyanins, which makes it highly valuable for development and use.
To cite this article before page numbers are assigned, use the DOI form of citation above.
The content of this RSS Feed (c) The Royal Society of Chemistry