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Melini V. et al., Bioactive compounds in rice on Italian market: pigmented varieties as a source of carotenoids, total phenolic compounds and anthocyanins, before and after cooking, „Food Chemistry” 2019, 277, 119–127.
Normy żywienia dla populacji Polski, pod red. Jarosza M., Warszawa 2017.
Zhuang P. et al., Dietary strategies to reduce the oral bioaccessibility of cadmium and arsenic in rice, „Environmental Science and Pollution Research” 2018, 25(33), 33353–33360.
Liao N. et al., A Comprehensive Review of Arsenic Exposure and Risk from Rice and a Risk Assessment among a Cohort of Adolescents in Kunming, China, „International Journal of Environmental Research and Public Health” 2018, 15(10).
Goufo P., Trindade H., Factors influencing antioxidant compounds in rice, „Critical Reviews in Food Science and Nutrition” 2017, 57(5), 893–922.
Melini V. et al., Bioactive compounds in rice on Italian market: pigmented varieties as a source of carotenoids, total phenolic compounds and anthocyanins, before and after cooking, „Food Chemistry” 2019, 277, 119–127.
Normy żywienia dla populacji Polski, pod red. Jarosza M., Warszawa 2017.
Zhuang P. et al., Dietary strategies to reduce the oral bioaccessibility of cadmium and arsenic in rice, „Environmental Science and Pollution Research” 2018, 25(33), 33353–33360.
Liao N. et al., A Comprehensive Review of Arsenic Exposure and Risk from Rice and a Risk Assessment among a Cohort of Adolescents in Kunming, China, „International Journal of Environmental Research and Public Health” 2018, 15(10).
Goufo P., Trindade H., Factors influencing antioxidant compounds in rice, „Critical Reviews in Food Science and Nutrition” 2017, 57(5), 893–922.