Thermal cooking changes the profile of phenolic compounds, but does not attenuate the anti-inflammatory activities of black rice
Sassy Bhawamai, Shyh Hsiang Lin, Yuan Yu Hou, Yue Hwa Chen
研究成果: 雜誌貢獻 › 文章 › 同行評審
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引文
斯高帕斯(Scopus)