Using Of Phenylalanine To Increase The Anthocyanin Compounds Content Of The Local Variety Of Black Rice And It’s Oxidative Activity. International Journal of Environmental Sciences, [S. l.], v. 11, n. 7s, p. 659–672, 2025. DOI: 10.64252/64qe8v30. Disponível em: http://theaspd.com/index.php/ijes/article/view/1368.. Acesso em: 24 sep. 2025.