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The Effects of Different Roasting Methods on the Phenolic C..:
Kittibunchakul, Suwapat
;
Kemsawasd, Varongsiri
;
Hudthagosol, Chatrapa
...
Foods. 12 (2023) 22 - p. 4178 , 2023
Link:
https://doi.org/10.3390/foods12224178
RT Journal T1
The Effects of Different Roasting Methods on the Phenolic Contents, Antioxidant Potential, and In Vitro Inhibitory Activities of Sacha Inchi Seeds
UL https://suche.suub.uni-bremen.de/peid=cr-10.3390_foods12224178&Exemplar=1&LAN=DE A1 Kittibunchakul, Suwapat A1 Kemsawasd, Varongsiri A1 Hudthagosol, Chatrapa A1 Sanporkha, Promluck A1 Sapwarobol, Suwimol A1 Suttisansanee, Uthaiwan PB MDPI AG YR 2023 SN 2304-8158 JF Foods VO 12 IS 22 SP 4178 LK http://dx.doi.org/https://doi.org/10.3390/foods12224178 DO https://doi.org/10.3390/foods12224178 SF ELIB - SuUB Bremen
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