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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: 23589Downloads: 19102Citations: 8
whole grains total phenolic content antioxidant capacity HPLC
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