Effects of Cooking on Anthocyanin Concentration and Bioactive Antioxidant Capacity in Glutinous and Non-Glutinous Purple Rice

Yamuangmorn Supaporn, Dell Bernard, Prom-u-thai Chanakan

Rice Science . 2018, (5): 270 -278 . DOI: 10.1016/j.rsci.2018.04.004