Physicochemical and antioxidative properties of red and black rice varieties from Thailand, China and Sri Lanka
Top Cited Papers
- 1 June 2010
- journal article
- Published by Elsevier BV in Food Chemistry
- Vol. 124 (1), 132-140
- https://doi.org/10.1016/j.foodchem.2010.05.115
Abstract
No abstract availableThis publication has 25 references indexed in Scilit:
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