Effects of Different Cooking Methods on Phenol Content and Antioxidant Activity in Sprouted Peanut
Peanut sprout is a high-quality healthy food, which not only has beneficial effects, but also a higher phenol content than peanut seed. In this study, peanut sprout was treated with five cooking methods, namely boiling, steaming, microwave heating, roasting, and deep-frying, and the phenol content,...
Main Authors: | Liangchen Zhang, Haolin Qu, Mengxi Xie, Taiyuan Shi, Puxiang Shi, Miao Yu |
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Format: | Article |
Language: | English |
Published: |
MDPI AG
2023-06-01
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Series: | Molecules |
Subjects: | |
Online Access: | https://www.mdpi.com/1420-3049/28/12/4684 |
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