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