Efficient thermal treatment of radish (Raphanus sativus) for enhancing its bioactive compounds
Author:
Funder
Tainan City Government
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-022-05450-z.pdf
Reference26 articles.
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2. Bai Y-P et al (2021) Effect of thermal treatment on the physicochemical, ultrastructural and nutritional characteristics of whole grain highland barley. Food Chem 346:128657
3. Banihani SA (2017) Radish (Raphanus sativus) and diabetes. Nutrients 9(9):1014
4. Çelik EE et al (2018) Interactions of coffee and bread crust melanoidins with hydroxycinnamic and hydroxybenzoic acids in aqueous radical environment. Food Res Int 108:286–294
5. Choi IS, Cha HS, Lee YS (2014) Physicochemical and antioxidant properties of black garlic. Molecules 19(10):16811–16823
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