Effect of different processing technologies on phenolic acids, flavonoids and other antioxidants content in pigmented rice - Concepedia

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Effect of different processing technologies on phenolic acids, flavonoids and other antioxidants content in pigmented rice

56

Citations

29

References

2021

Year

Torit Baran Bagchi, Krishnendu Chattopadhyay, M Sivashankari, Sankhajit Roy, Awadhesh Kumar, Tufleuddin Biswas, Srikumar Pal

Journal of Cereal Science

Food ChemistryPolyphenolicsPigmented RiceOther Antioxidants ContentPhytochemistryPhytochemicalPhenolic AcidsOxidative Stress

References

	Year	Citations

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