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ijfs3159-sup-0001-FigureS1-S2-TableS1-S2.docWord document285KFigure S1. Colour in the Hunter (L, a, b) system and colour difference (ΔE) of the raw hulled red fragrant rice stored up to 12 months under different conditions. Error bar represents one standard deviation (= 3). Key: Al, OPP/Al/LLDPE; Nylon, Nylon/LLDPE; ambient, ambient temperature; 15, 15 °C. Figure S2. Total phenolic content, radical scavenging activity and reducing power of the methanolic extracts of the raw hulled red fragrant rice stored up to 12 months under different conditions. All data were calculated on dry basis. Error bar represents one standard deviation (= 3). Key: Al, OPP/Al/LLDPE; Nylon, Nylon/LLDPE; ambient, ambient temperature; 15, 15 °C. Table S1. Colour in Hunter (L, a, b) system of the raw and cooked hulled red fragrant rice stored under different conditions. Table S2. Total anthocyanin content of the raw and cooked hulled red fragrant rice stored under different conditions.

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