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Cooking of Artemide Black Rice: Impact on Proximate Composition and Phenolic Compounds
The consumption of black rice has grown in recent years due to its particular organoleptic properties and high content of antioxidant polyphenols, which make it a sort of natural functional food. However, heat treatment applied during cooking can influence the content and the composition of antioxid...
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| Опубликовано в: : | Foods |
|---|---|
| Главные авторы: | , , , , , , |
| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
MDPI
2021
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| Предметы: | |
| Online-ссылка: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8068815/ https://ncbi.nlm.nih.gov/pubmed/33920178 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods10040824 |
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