Impact of black rice (Chakhao) polishing and cooking on phenolic and anthocyanin compounds profiling by using ESI-high resolution mass spectroscopy (LC-HRMS)

European Food Research and Technology 2026

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Authors: Divya, A. Jayadeep, Shruti Joshi

DOI: 10.1007/s00217-025-04926-4

Cited by: 0

References: 61

Fields of Study & Subjects

Phytochemicals and Antioxidant Activities Food composition and properties Seed and Plant Biochemistry

References 61