PETCHLERT, C.; SANGPRATHUM, T. . Comparison of phenolic and anthocyanin content among four differences of raw and cooked rice . Health Science, Science and Technology Reviews, [S. l.], v. 13, n. 2, p. 36–41, 2020. Disponível em: https://li01.tci-thaijo.org/index.php/journalup/article/view/243556. Acesso em: 19 may. 2024.