Effects of roasting on phenolics composition and antioxidant activity of peanut (Arachis hypogaea L.) kernel flour.
The effects of roasting on the phenolics composition and antioxidant activity of peanut (Arachis hypogaea L.) kernel flour were appraised. Peanut kernel flour, with and without skin, were roasted at 160 °C for 10, 20, 30, 40 and 50 min. The resultant changes in the antioxidant activity of roasted pe...
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| Главные авторы: | , , , |
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| Формат: | Статья |
| Язык: | English English |
| Опубликовано: |
Springer Link
2011
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| Online-ссылка: | http://psasir.upm.edu.my/id/eprint/24180/1/Effects%20of%20roasting%20on%20phenolics%20composition%20and%20antioxidant%20activity%20of%20peanut.pdf |
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