Thermal cooking changes the profile of phenolic compounds, but does not attenuate the anti-inflammatory activities of black rice
Sassy Bhawamai Artikkel Engelsk
*0011251592 *008161213s2016 xx# 000 0 eng *019 $bk *08230$a641.3318 *100 $aBhawamai, Sassy$4aut$_147041200 *245 $aThermal cooking changes the profile of phenolic compounds, but does not attenuate the anti-inflammatory activities of black rice *300 $a9 s. : ill. *500 $aVitenskapelig artikkel *5208 $aInneholder sammendrag *650 $abioaktive stoffer$9nor$2norart$_146986500 *650 $amatlaging$2norart$_10502000 *650 $aris$2norart$_33640700 *653 $aanthocyanin$9eng$_147041300 *653 $aanti-inflammation$9eng$_147041400 *653 $aantioxidation$9eng$_147041500 *653 $ablack rice$9eng$_147041600 *653 $acyanidin-3-glucoside$9eng$_147041700 *653 $aprotocatechuic acid$9eng$_147041800 *700 $aChen, Yue-Hwa$4aut$_147041900 *700 $aHou, Yuan-Yu;$4aut$_147042000 *700 $aLin, Shyh-Hsiang;$4aut$_147042100 *773 $tFood & nutrition research (online) (elektronisk ressurs)$gVol. 60 (2016)$x1654-661X *8564 $uhttps://doi.org/10.3402/fnr.v60.32941 *999 $z1600605301$anorart:1600605301 ^