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	Study on Stability and Antioxidant Activity of Red Anthocyanidin Glucoside Rich Hybrid Rice, its Nutritional and Physicochemical Characteristics
	Liang, Yuanke; Farooq, Muhammad Umer; Hu, Yongjun; Tang, Zhicheng; Zhang, Yujie; Zeng, Rui; Zheng, Tengda; Ei, Hla Hla; Ye, Xiaoying; Jia, Xiaomei
刊名	FOOD SCIENCE AND TECHNOLOGY RESEARCH
	2018
卷号	Vol.24 No.4页码:687-696
关键词	red rice anthocyanidin glucoside antioxidant episperm stability
ISSN号	1344-6606
URL标识	查看原文
公开日期	[db:dc_date_available]
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/5464257
专题	湖南大学
作者单位	1.Sichuan Agr Univ, Rice Res Inst, Chengdu 611130, Sichuan, Peoples R China 2.Yibin Prod Qual Superivison & Inspect Inst, Yibin 644000, Sichuan, Peoples R China
推荐引用方式 GB/T 7714	Liang, Yuanke,Farooq, Muhammad Umer,Hu, Yongjun,et al. Study on Stability and Antioxidant Activity of Red Anthocyanidin Glucoside Rich Hybrid Rice, its Nutritional and Physicochemical Characteristics[J]. FOOD SCIENCE AND TECHNOLOGY RESEARCH,2018,Vol.24 No.4:687-696.
APA	Liang, Yuanke.,Farooq, Muhammad Umer.,Hu, Yongjun.,Tang, Zhicheng.,Zhang, Yujie.,...&Jia, Xiaomei.(2018).Study on Stability and Antioxidant Activity of Red Anthocyanidin Glucoside Rich Hybrid Rice, its Nutritional and Physicochemical Characteristics.FOOD SCIENCE AND TECHNOLOGY RESEARCH,Vol.24 No.4,687-696.
MLA	Liang, Yuanke,et al."Study on Stability and Antioxidant Activity of Red Anthocyanidin Glucoside Rich Hybrid Rice, its Nutritional and Physicochemical Characteristics".FOOD SCIENCE AND TECHNOLOGY RESEARCH Vol.24 No.4(2018):687-696.

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