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F U L L P A P E R Total phenolic content and antioxidant activity of rice wine from waxy pigmented and non-pigmented rice varieties produced by traditional and multi-parallel fermentation Chay, C., Dizon, E.I., Hurtada, W.A., Elegado, F.B., Norng, C. and Raymundo, L.C. Royal University of Agriculture, Phnom Penh, Cambodia Institute of Food Science and Technology, College of Agriculture and Food Science, University of the Philippines Los Baños, College, Laguna – 4031, Philippines Institute of Human Nutrition and Food, College of Human Ecology, University of the Philippines Los Baños, College, Laguna – 4031, Philippines The National Institute of Molecular Biology and Biotechnology (BIOTECH), University of the Philippines Los Baños, College, Laguna – 4031, Philippines

food research

Total phenolic content and antioxidant activity of rice wine from waxy pigmented and non-pigmented rice varieties produced by traditional and multi-parallel fermentation