„Polyphenolic content and antioxidant properties of black rice flour“ (2017) The Annals of the University Dunarea de Jos of Galati. Fascicle VI - Food Technology, 41(2), S. 75–85. Verfügbar unter: https://ojs.ugal.ro/index.php/food/article/view/1181 (Zugegriffen: 2 November 2026).