Transcription of Phytochemical content and antioxidant properties …
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Phytochemical content and antioxidant properties …
All Rights Reserved*Corresponding author. Email: Tel: +62 82231939278; Fax: +62 431 321866 International Food Research Journal 21(3): 1053-1059 (2014)Journal homepage: , E. M., 2 Purnomo, H., 3 Kusnadi, J. and 4 Ijong, F. Gradute Program, Faculty of Agriculture Brawijaya University and Department of Biology, Faculty of Natural Science and Mathematics, Manado State of University, Manado, 95618, North Sulawesi, Indonesia2 Department of Animal Food Technology, Faculty of Animal Husbandry, Brawijaya University, Malang, 65145, East Jawa, Indonesia3 Department of Food Technology, Faculty of Agricultural Technology, Brawijaya University, Malang, 65145, East Jawa, Indonesia4 Department of Fisheries Products Technology, Faculty of Fisheries and Marine Science, Sam Ratulangi University, Manado, 95115, North Sulawesi.
1054 Moko et al./IFRJ 21(3): 1053-1059 phenolic compounds and exhibits higher antioxidant activity than white rice varieties (Fujita et al., 2010; Muntana and Prasong, 2010; Sompong et al., 2011).
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