Review on antioxidant activity of phenolic compound in Oryza sativa (paddy) / Mohamad Asraf Mohd Saif

• Main Author: Mohd Saif, Mohamad Asraf
• Format: Student Project
• Language: English
• Published: 2019
• Subjects: Plant physiology; Botanical chemistry. Phytochemicals
• Online Access: https://ir.uitm.edu.my/id/eprint/72683/1/72683.pdf; https://ir.uitm.edu.my/id/eprint/72683/

Rice is generally categorised by colour into red, green, black, and white (common) varieties. It is one the main foods in the diet of the most populations that may have important role in the concentration of antioxidant ingested daily. Commonly, rice is consumed as polished white rice with the husk,...