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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...
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| Publicado no: | Food Sci Biotechnol |
|---|---|
| Main Authors: | , , , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer Singapore
2017
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| Assuntos: | |
| Acesso em linha: | 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 |
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