Effects of different cooking conditions on the anthocyanin content of a black rice (Oryza sativa L. ‘Violet Nori’)

No abstract is available for this paper.

• Publication year

  2019

• Venue

  European Food Research and Technology

• Publication date

  2019-07-31

• Fields of study

  Agricultural and Food Sciences, Chemistry

• Identifiers
  DOI 10.1007/s00217-019-03337-6
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar

• No claims are published for this paper.

• No concepts are published for this paper.

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