Open AccessEffects of roasting conditions on anthocyanin, total phenolic content, and antioxidant capacity in pigmented and non-pigmented rice varieties
Author(s) -
Supapohn Yamuangmorn,
Thitinan Sreethong,
Chorphet Saenchai,
Benjavan Rerkasem,
Chanakan Promuthai
Publication year - 2021
Publication title -
international food research journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.303
H-Index - 50
ISSN - 2231-7546
DOI - 10.47836/ifrj.28.1.07
Subject(s) - anthocyanin , roasting , chemistry , food science , dpph , phenols , phenol , peonidin , black rice , red rice , antioxidant , antioxidant capacity , cyanidin , biochemistry , organic chemistry , delphinidin , raw material
Accelerating Research
Robert Robinson Avenue,
Oxford Science Park, Oxford
OX4 4GP, United Kingdom
Address
John Eccles HouseRobert Robinson Avenue,
Oxford Science Park, Oxford
OX4 4GP, United Kingdom