Effect of cultivars and milling degrees on free and bound phenolic profiles and antioxidant activity of black rice
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DOI: 10.1007/s13765-017-0335-3
Abstract: Six black rice cultivars (Heukjinju, Sintoheugmi, Heukhyangchal 1, Bosukheukchal, Sinnongheukchal, and Josengheukchal) and varying milling degrees (step 0, 0%; step 1, 4.2%; and step 2, 10.5%, w/w) were used to evaluate the effects of cultivars… read more here.
Keywords: milling degrees; antioxidant activity; rice; black rice ... See more keywords