Work

Effect of Cooking on Chemical Constituents and In Vitro Anti-diabetes Properties of Red Rice

Year: 2025

Type: article

Source: Natural and Life Sciences Communications

DOI: 10.12982/nlsc.2025.056

Authors: Chakkrit Khanaree, Payungsak Tantipaiboonwong, Komsak Pintha, Maitree Suttajit, Wanisa Punfa

Language: English

Topic: Natural Antidiabetic Agents Studies

Subfield: Endocrinology, Diabetes and Metabolism

Field: Medicine

Domain: Health Sciences

SDGs: Good health and well-being, Zero hunger

Open Access status: closed

OpenAlex ID: W4412420615

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