Changes in phenolic compound profiles and antioxidant activity of peanut (Arachis hypogaea L.) as affected by roasting and storage conditions

Peanut (Arachis hypogaea L.) has been recognised as a functional food because of the presence of numerous phytochemicals with antioxidant capacity. In this study, peanut skin, hull, raw peanut and roasted peanut flour were analysed for their contents of total phenols, antioxidant activity and indivi...

Szczegółowa specyfikacja

Opis bibliograficzny
1. autor: Win, Mar Mar
Format: Praca dyplomowa
Język:English
English
Wydane: 2011
Hasła przedmiotowe:
Dostęp online:http://psasir.upm.edu.my/id/eprint/25967/1/FSTM%202011%2020R.pdf