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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...

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Detaylı Bibliyografya
Yayımlandı:Antioxidants (Basel)
Asıl Yazarlar: Yu, Lilei, Nanguet, Anne-Laure, Beta, Trust
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: MDPI 2013
Konular:
Online Erişim: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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