Author:
Liao Xianyan,Miao Qianqian,Yang Jingyi,Olajide Tosin Michael,Wang Shanshan,Liu Haoyue,Huang Junyi
Reference46 articles.
1. Changes in total phenols, total flavonoids, and antioxidant activities of common beans and pinto beans after soaking, cooking, and in vitro digestion process;Akillioglu;Food Science and Biotechnology,2010
2. Phenolic composition and antioxidant properties of koose, a deep-fat fried cowpea cake;Apea-Bah;Food Chemistry,2017
3. Systematic evaluation of bioactive components and antioxidant capacity of some new and common bayberry cultivars using an in vitro gastrointestinal digestion method;Bao;Food Research International,2018
4. The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: The FRAP assay;Benzie;Analytical biochemistry,1996
5. Stability of polyphenols in chokeberry (Aronia melanocarpa) subjected to in vitro gastric and pancreatic digestion;Bermúdez-Soto;Food Chemistry,2007
Cited by
10 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