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Identification and quantification of anthocyanin pigments in colored rice
Anthocyanin pigments from varieties of black, red and wild rice were identified and quantified to evaluate their potential as nutritional function, natural colorants or functional food ingredients. Anthocyanin extraction was conducted with acidified methanol with 0.1M HCl (85:15, v/v) and identifica...
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| Main Authors: | , , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
The Korean Nutrition Society and The Korean Society of Community Nutrition
2008
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC2815309/ https://ncbi.nlm.nih.gov/pubmed/20126365 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.4162/nrp.2008.2.1.46 |
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