Thermal cooking changes the profile of phenolic compounds, but does not attenuate the anti-inflammatory activities of black rice

MLA

Sassy Bhawamai, et al. “Thermal Cooking Changes the Profile of Phenolic Compounds, but Does Not Attenuate the Anti-Inflammatory Activities of Black Rice.” Food & Nutrition Research, vol. 60, no. 0, Sept. 2016, pp. 1–9. EBSCOhost, https://doi.org/10.3402/fnr.v60.32941.

APA

Sassy Bhawamai, Shyh-Hsiang Lin, Yuan-Yu Hou, & Yue-Hwa Chen. (2016). Thermal cooking changes the profile of phenolic compounds, but does not attenuate the anti-inflammatory activities of black rice. Food & Nutrition Research, 60(0), 1–9. https://doi.org/10.3402/fnr.v60.32941

Chicago

Sassy Bhawamai, Shyh-Hsiang Lin, Yuan-Yu Hou, and Yue-Hwa Chen. 2016. “Thermal Cooking Changes the Profile of Phenolic Compounds, but Does Not Attenuate the Anti-Inflammatory Activities of Black Rice.” Food & Nutrition Research 60 (0): 1–9. doi:10.3402/fnr.v60.32941.