Antioxidant activity and DNA protection against oxidative damage of bambara groundnut seeds (Vigna subterranea (L.) Verdc.) as affected by processing methods

This research investigated the effects of processing by dry heating, boiling, and steaming on the antioxidant activity and DNA protection against oxidative damage of bambara groundnut seeds (Vigna subterranea (L.) Verdc.). Comparing raw and processed samples of bambara groundnut seeds, dry heating c...

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Hlavní autor:	Dutsadee Chinnapun
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	Taylor & Francis Group 2018-01-01
Edice:	International Journal of Food Properties
Témata:	Antioxidant activity bambara groundnut DNA protection Vigna subterranean (L.) Verdc
On-line přístup:	http://dx.doi.org/10.1080/10942912.2018.1504065
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