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Optimization of roasting conditions through antioxidant and anti-inflammatory activities of Yak-kong (Rhynchosia nulubilis)
The effects of roasting conditions on the antioxidant activities and anti-inflammatory activities of roasted yak-kong were investigated using a second-order central composite design. The optimum conditions for DPPH radical scavenging ability (IC(50)), ABTS radical scavenging activity (IC(50)), total...
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| Publicado no: | Food Sci Biotechnol |
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| Autor principal: | |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
The Korean Society of Food Science and Technology
2016
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6049119/ https://ncbi.nlm.nih.gov/pubmed/30263391 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-016-0187-3 |
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