Loading...
Effects of microwave treatment on the stability and antioxidant capacity of a functional wheat bran
A functional wheat bran (FWB) was obtained from wheat grains that were rich in wheat aleurone. The effects of the microwave (MW) power (2.5, 5.0, 7.5, and 10.0 kW) and treatment time (15, 30, 60, 90, and 120 s) on the moisture and free fatty acid (FFA) content, lipase activity, and antioxidant activ...
Na minha lista:
| Udgivet i: | Food Sci Nutr |
|---|---|
| Main Authors: | , , , |
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
John Wiley and Sons Inc.
2021
|
| Fag: | |
| Online adgang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8116850/ https://ncbi.nlm.nih.gov/pubmed/34026084 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.2230 |
| Tags: |
Tilføj Tag
Ingen Tags, Vær først til at tagge denne postø!
|