The Effects of milling and cooking on the total phenolic content and DPPH radical scavenging activity of Philippine red rice varieties (Oryza sativa - Haggaga, Hinglu, and Rosas)
The physico-chemical characteristics and effects of milling and cooking on the total phenolic content (TPC) and DPPH radical scavenging activity Philippine red rice varieties (Haggaga, Hinglu, and Rosas) and control white (Basmati and Jasmine) rice samples were investigated and correlated in this st...
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| Định dạng: | Luận văn |
| Ngôn ngữ: | English |
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