Litcius/Paper detail

Effects of cooking on phytochemical and antioxidant properties of pigmented and non-pigmented rare Indian rice landraces

Safia Nayeem, Sathish Sundararajan, Arun Kumar Ashok, Abuyaseer Abusaliya, Sathishkumar Ramalingam

2021Biocatalysis and Agricultural Biotechnology28 citationsDOI

Topics & Concepts

PhytochemicalAnthocyaninFlavonoidAntioxidantCultivarFood scienceOryza sativaChemistryAntioxidant capacityBiologyBotanyBiochemistryGenePhytochemicals and Antioxidant ActivitiesGABA and Rice ResearchMedicinal Plants and Neuroprotection
Effects of cooking on phytochemical and antioxidant properties of pigmented and non-pigmented rare Indian rice landraces | Litcius