Total anthocyanin content and antioxidant activities of pigmented black rice (Oryza sativa l. japonica) subjected to soaking and boiling
Pigmented rice contains high value of anthocyanin and antioxidant activity. However, the different process for black rice might affect the concentration of these phytochemicals. Therefore, the present study focused on the effect of soaking and cooking on the total anthocyanin content and antioxidant...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Penerbit UTM Press
2018
|
| Subjects: | |
| Online Access: | View Fulltext in Publisher View in Scopus |