Abstracts of Meeting of the CSSJ
The 237th Meeting of CSSJ
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Host: The Crop Science Society of Japan

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Amount of Functional Ingredient and Antioxidant Capacities of Unpolished Black and Red Rice of Different Production Years and Cooked Black and Red Rice Both Unpolished.
*Hisashi Shimizu, Ryota Kaji
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Keywords: Black Rice, Red Rice, Anthocyanin, Proanthocyanidin
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Pages 248-

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