Black rice, an ancient and precious rice species, is named because of its black color. Unlike other species of rice, black rice is eaten in the form of brown rice, namely the rice only without the outside layer (the hull) of whole grain, which makes the least damage to the nutrition since most nutrients are reserved without further processing. In this work, the components and structures of black rice pigment and the analytical methods of some biological activity materials in black rice were studied. ...
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