Characterization of in vitro antioxidant activity, bioactive components, and nutrient digestibility in pigeon pea (Cajanus cajan ) as influenced by germination time and temperature-Reference-Cited by-同舟云学术

Characterization of in vitro antioxidant activity, bioactive components, and nutrient digestibility in pigeon pea (Cajanus cajan ) as influenced by germination time and temperature

Published:2018-11-08 Issue:2 Volume:43 Page:e12706
ISSN:0145-8884
Container-title:Journal of Food Biochemistry
language:en
Short-container-title:J Food Biochem

Author:

Sharma Savita¹,Singh Arashdeep¹^ORCID,Singh Baljit¹

Affiliation:

1. Department of Food Science and Technology; Punjab Agricultural University; Ludhiana India

Publisher

Wiley

Subject

Cell Biology,Pharmacology,Food Science,Biophysics

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfbc.12706/fullpdf

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4. Use of a free radical method to evaluate antioxidant activity;Brand-Williams;Lebensmittel Wissenschaft Technologie,1995

5. Effect of germination on the chemical, functional and pasting properties of flour from brown and yellow varieties of tigernut (Cyperusesculentus);Chinma;Food Research International,2009

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