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1 Ergebnisse
1
Effect of Roasting, Boiling, and Frying Processing on 29 Po..:
Ahmed M. Mustafa
;
Doaa Abouelenein
;
Laura Acquaticci
...
https://www.mdpi.com/2223-7747/10/10/2192. , 2021
Link:
https://doi.org/10.3390/plants10102192
RT Journal T1
Effect of Roasting, Boiling, and Frying Processing on 29 Polyphenolics and Antioxidant Activity in Seeds and Shells of Sweet Chestnut ( Castanea sativa Mill.)
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:2e0ba211cf034c28bad21758506299d7&Exemplar=1&LAN=DE A1 Ahmed M. Mustafa A1 Doaa Abouelenein A1 Laura Acquaticci A1 Laura Alessandroni A1 Rehab H. Abd-Allah A1 Germana Borsetta A1 Gianni Sagratini A1 Filippo Maggi A1 Sauro Vittori A1 Giovanni Caprioli PB MDPI AG YR 2021 K1 Castanea sativa K1 roasting K1 boiling K1 frying K1 HPLC-MS/MS K1 phenolic compounds K1 Botany K1 QK1-989 JF https://www.mdpi.com/2223-7747/10/10/2192 LK http://dx.doi.org/https://doi.org/10.3390/plants10102192 DO https://doi.org/10.3390/plants10102192 SF ELIB - SuUB Bremen
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