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Enhancing antioxidant activity and antiproliferation of wheat bran through steam flash explosion
The effect of steam flash explosion (SFE), a green processing technology, on the phenolic composition, antioxidant activity and antiproliferation to HepG2 of wheat bran was investigated. Moderate SFE treatment significantly enhanced the total soluble phenolic content of wheat bran. After SFE pretrea...
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| Publicat a: | J Food Sci Technol |
|---|---|
| Autors principals: | , , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Springer India
2016
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5052171/ https://ncbi.nlm.nih.gov/pubmed/27765973 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-016-2274-0 |
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