Cargando...
Changes in the functional components and radical scavenging activity of maize under various roasting conditions
The phenolic compounds and radical scavenging activity of ethanolic extracts from maize at various roasting conditions were evaluated in this research. The free sugar contents in roasted maize significantly decreased with higher roasting temperature and longer roasting time. The total polyphenol and...
Guardado en:
| Publicado en: | Food Sci Biotechnol |
|---|---|
| Autores principales: | , , , , , , , |
| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
Springer Singapore
2017
|
| Materias: | |
| Acceso en línea: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6049685/ https://ncbi.nlm.nih.gov/pubmed/30263809 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-017-0294-9 |
| Etiquetas: |
Agregar Etiqueta
Sin Etiquetas, Sea el primero en etiquetar este registro!
|