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Effect of processing on polyphenol profile, aflatoxin concentration and allergenicity of peanuts
Worldwide peanuts are often thermally processed before consumption, which might alter its bioactive composition and toxicity. The presented work explores the effect of processing methods such as roasting, frying, and pressure cooking on the bioactive composition, polyphenol profiles, aflatoxin conce...
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| Veröffentlicht in: | J Food Sci Technol |
|---|---|
| Hauptverfasser: | , , |
| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
Springer India
2020
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| Schlagworte: | |
| Online Zugang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8196134/ https://ncbi.nlm.nih.gov/pubmed/34194107 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-020-04779-7 |
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