African Journal of Food Science - Article Cited by

African Journal of
Food Science

Abbreviation: Afr. J. Food Sci.
Language: English
ISSN: 1996-0794
DOI: 10.5897/AJFS
Start Year: 2007
Published Articles: 978

Full Length Research Paper

Anti-oxidative biochemical properties of extracts from some Chinese and Thai rice varieties

Chanida Saenkod2, Zhonghua Liu1,2*, Jianan Huang1,2 and Yushun Gong1,2

1Key Laboratory of Tea Science of Ministry of Education and Hunan Province and Key Laboratory of Crop Germplasm Innovation and Utilization, Hunan Agricultural, University, Changsha, Hunan 410128, People's Republic of China. 2National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Changsha, Hunan 410128, People's Republic of China.
Email: [email protected]

Article Number - A171ED912789
Vol.7(9), pp. 300-305 , September 2013
https://doi.org/10.5897/AJFS2013.1010

Accepted: 18 June 2013
Published: 15 September 2013

Copyright © 2024 Author(s) retain the copyright of this article.
This article is published under the terms of the Creative Commons Attribution License 4.0.

CrossRef Citations (14)

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Bhat Farhan M.,Riar Charanjit S., . (2017) Characterizing the pigmented traditional rice cultivars grown in temperate regions of Kashmir (India) for free and bound phenolics compounds and in vitro antioxidant properties . Journal of Cereal Science

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Obadi Mohammed,Xu Bin, . (2023) Effect of processing methods and storage on the bioactive compounds of black rice (Oryza sativa L.): a review . Food & Function

Copyright © 2024 Author(s) retain the copyright of this article.

This article is published under the terms of the Creative Commons Attribution License 4.0

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