The effect of roasting on the nutritional and antioxidant properties of yellow and white maize varieties-Reference-Cited by-同舟云学术

The effect of roasting on the nutritional and antioxidant properties of yellow and white maize varieties

Published:2010-06 Issue:6 Volume:45 Page:1236-1242
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:

Author:

Oboh Ganiyu,Ademiluyi Adedayo O.,Akindahunsi Afolabi A.

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2010.02263.x/fullpdf

Reference43 articles.

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2. Polyphenol contents and antioxidant capacity of tropical clove bud (Eugenia aromatica Kuntze);Ademiluyi;Larivista italiana delle sostanze grasse,2009

3. Bioavailability of ferulic acid is determined by its bioaccessibility;Anson;Journal of Cereal Science,2009

4. Chemical evaluation of the effect of roasting on the nutritive value of maize;Ayatse;Food Chemistry,1983

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