Antioxidants | |
Effects of Different Drying Methods and Storage Time on Free Radical Scavenging Activity and Total Phenolic Content of |
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Ahmed Mediani1  Faridah Abas1  Chin Ping Tan2  | |
[1] Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Malaysia; E-Mail:;Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Selangor, Malaysia; E-Mail: | |
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DOI : 10.3390/antiox3020358 | |
来源: mdpi | |
【 摘 要 】
The present study was conducted to determine the effect of air (AD), oven (OD) and freeze drying (FD) on the free radical scavenging activity and total phenolic content (TPC) of
【 授权许可】
CC BY
© 2014 by the authors; licensee MDPI, Basel, Switzerland.
【 预 览 】
Files | Size | Format | View |
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RO202003190026349ZK.pdf | 268KB | download |