{"title":"Effects of Processing Methods on Total Phenolic, Total Flavonoid and Antioxidant Capacities of Moringa Seeds","authors":"James S","doi":"10.24966/fsn-1076/100138","DOIUrl":null,"url":null,"abstract":"This study evaluated the effects of fermentation time (48-120 h), roasting temperatures (120-150oC)","PeriodicalId":12403,"journal":{"name":"Food Science and Nutrition","volume":"116 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2022-07-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Science and Nutrition","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.24966/fsn-1076/100138","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 0
Abstract
This study evaluated the effects of fermentation time (48-120 h), roasting temperatures (120-150oC)
京公网安备 11010802042870号
京ICP备2023020795号-1
分享
求助内容：
应助结果提醒方式：
扫码关注我们
