Work

Influence of Cooking on Anthocyanins in Black Rice (Oryza sativa L. japonica var. SBR)

Year: 2009

Type: article

Source: Journal of Agricultural and Food Chemistry

DOI: 10.1021/jf803153z

Authors: Miki Hiemori, Eunmi Koh, Alyson E. Mitchell

Institutions: Okayama Prefectural University, University of California, Davis

Language: English

Topic: Phytochemicals and Antioxidant Activities

Subfield: Biochemistry (medical)

Field: Medicine

Domain: Health Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2010801700

FWCI: 2.215

Cites: 29

Cited by: 192

Related to: 10