Wird geladen...
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...
Gespeichert in:
| Veröffentlicht in: | Foods |
|---|---|
| Hauptverfasser: | , , , , , , |
| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
MDPI
2021
|
| Schlagworte: | |
| Online Zugang: | 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 |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|