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The influence of roasting, pasteurisation, and storage on the polyphenol content and antioxidant capacity of California almond skins()
Polyphenols and antioxidant activity of skins from California almonds subjected to roasting, pasteurisation, and storage were determined by LC-MS quantification, total phenols (TP), and ferric reducing antioxidant power (FRAP). Pasteurisation did not significantly change TP, FRAP, or flavonoids and...
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| Pubblicato in: | Food Chem |
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| Autori principali: | , , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
2010
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| Soggetti: | |
| Accesso online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5555228/ https://ncbi.nlm.nih.gov/pubmed/28814821 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.foodchem.2010.05.058 |
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