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Phenolic Composition and Antioxidant Properties of Cooked Rice Dyed with Sorghum-Leaf Bio-Colorants

White rice is an important staple food globally. It is a rich source of energy but is low in dietary phenolic antioxidants. This current research aimed at providing scientific evidence for an alternative rice dish that has increased phenolic-antioxidant health-promoting potential by combining white...

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Detalles Bibliográficos
Autores principales:	Apea-Bah, Franklin Brian, Li, Xiang, Beta, Trust
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2021
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8465656/ https://www.ncbi.nlm.nih.gov/pubmed/34574168 http://dx.doi.org/10.3390/foods10092058

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