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Comparison of Antioxidant Properties of Refined and Whole Wheat Flour and Bread
Antioxidant properties of refined and whole wheat flour and their resultant bread were investigated to document the effects of baking. Total phenolic content (TPC), 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and oxygen radical absorbance capacity (ORAC) were employed to determi...
Gardado en:
| Publicado en: | Antioxidants (Basel) |
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| Main Authors: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
MDPI
2013
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| Assuntos: | |
| Acceso en liña: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4665520/ https://ncbi.nlm.nih.gov/pubmed/26784470 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/antiox2040370 |
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