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Effect of Extrusion on the Hydrophilic Antioxidant Capacity of Four Whole Grains

by Lingxiao Yang, Hui Zhang, Lilin Cheng, Zhonghua Gu, Dan Hua, Xiguang Qi, Haifeng Qian and Li Wang

Journal of Food and Nutrition Research. 2014, 2(2), 80-87. DOI: 10.12691/jfnr-2-2-4
Pub. Date: March 17, 2014Views: 23578 Downloads: 19085Like: 39Citations: 8

whole grains total phenolic content antioxidant capacity HPLC

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