Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Reference53 articles.
1. Aborus NE, Čanadanović-Brunet J, Ćetković G, Šaponjac VT, Vulić J, Ilić N. Powdered barley sprouts: composition, functionality and polyphenol digestibility. International Journal of Food Science and Technology. 52: 231-238 (2017)
2. Benzie IFF, Strain JJ. The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: the FRAP assay. Analytical Biochemistry. 239: 70-76 (1996)
3. Boisen S, Eggum BO. Critical evaluation of in vitro methods for estimating digestibility in simple-stomach animals. Nutrition Research Reviews. 4: 141-162 (1991)
4. Brand-Williams W, Cuvelier ME, Berset CLWT. Use of a free radical method to evaluate antioxidant activity. LWT-Food Science and Technology. 28: 25-30 (1995)
5. Chang CC, Yang MH, Wen HM, Chern JC. Estimation of total flavonoid content in propolis by two complementary colorimetric methods. Journal of Food and Drug Analysis. 10: 178-182 (2002)
Cited by
6 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献