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Effects of roasting conditions on physicochemical properties and antioxidant activities in Ginkgo biloba seeds
The roasting treatment has been used to extend the shelf life of food and improves its quality, and eliminate or reduce toxic. In this study, we investigate the changes in the physicochemical properties and antioxidant activities of Ginkgo biloba seeds (GBS) according to the roasting temperature and...
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| Publicado no: | Food Sci Biotechnol |
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| Main Authors: | , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer Singapore
2018
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6085250/ https://ncbi.nlm.nih.gov/pubmed/30263835 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-018-0348-7 |
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