Black rice (Oryza sativa L.): A review of its historical aspects, chemical composition, nutritional and functional

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Vivian Cristina Ito1, Luiz Gustavo Lacerda1

  • 1Graduate Program in Food Science and Technology - State University of Ponta Grossa (UEPG), Av. Carlos Cavalcanti 4748 Uvaranas Campus, CEP 84.030-900, Ponta Grossa, PR, Brazil.

Food Chemistry
|August 9, 2019
PubMed

Keywords:
Bioactive compoundsFood technologies and treatmentsFunctional foodUtilisation

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