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Effect of Steaming Processing on Phenolic Profiles and Cellular Antioxidant Activities of Castanea mollissima
The intention of this study was to investigate the effect of steaming processing on phenolic profiles and antioxidant activities in chestnuts. Steaming processing at different times and temperatures depicted diverse impacts on free and bound fractions. Though, bound phenolics were stable but long ti...
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| Veröffentlicht in: | Molecules |
|---|---|
| Hauptverfasser: | , , , , |
| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
MDPI
2019
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| Schlagworte: | |
| Online Zugang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6413019/ https://ncbi.nlm.nih.gov/pubmed/30781354 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/molecules24040703 |
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