CHUCHIRD, P. EFFECTS OF COOKING ON ANTIOXIDANT PROPERTIES IN BLACK GLUTINOUS RICE (ORYZA SATIVA L. CV. SHAW MAI PAI 49): EFFECTS OF COOKING ON ANTIOXIDANT PROPERTIES IN BLACK GLUTINOUS RICE (ORYZA SATIVA L. CV. SHAW MAI PAI 49). Life Sciences and Environment Journal, [S. l.], v. 19, n. 2, p. 215–221, 2018. Disponível em: https://ph01.tci-thaijo.org/index.php/psru/article/view/99228. Acesso em: 19 apr. 2024.