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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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| Publicat a: | Food Sci Biotechnol |
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| Autors principals: | , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Springer Singapore
2018
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| Matèries: | |
| Accés en línia: | 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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