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...
Saved in:
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English English |
| Published: |
Springer Link
2011
|
| Online Access: | http://psasir.upm.edu.my/id/eprint/24180/1/Effects%20of%20roasting%20on%20phenolics%20composition%20and%20antioxidant%20activity%20of%20peanut.pdf http://psasir.upm.edu.my/id/eprint/24180/ http://link.springer.com |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|