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Effects of drying temperature and long-term storage conditions on black rice phenolic compounds

Gustavo Heinrich Lang1, Igor da Silva Lindemann1, Cristiano Dietrich Ferreira1

  • 1Department of Agroindustrial Science and Technology, Federal University of Pelotas, 96010-900 Pelotas, RS, Brazil.

Food Chemistry
|March 13, 2019
PubMed

Keywords:
AnthocyaninsPhenolic compoundsRice dryingStorage

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