Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Phatcharaporn Nopprang"'
Autor:
Thapakorn Somboon, Apinun Limmongkon, Jintana Pankam, Pakwuan Wongshaya, Phatcharaporn Nopprang
Publikováno v:
LWT. 101:259-268
This study evaluated the increase in antioxidant activity, total phenolic content, in vitro anti-inflammatory activity, and DNA damage protective activity in the germinated peanut. The highest trans-resveratrol content, expressed as 8.8 ± 0.1 μg/g
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fedee7b44dddff5fe79a5ee93ff20187
https://doi.org/10.1016/j.lwt.2018.11.009
https://doi.org/10.1016/j.lwt.2018.11.009
Autor:
Phatcharaporn Nopprang, Vijakhana Pilaisangsuree, Apinun Limmongkon, Pakwuan Wongshaya, Penpitcha Chaikeandee, Thapakorn Somboon
Publikováno v:
Food Chemistry. 239:569-578
Peanut is a potent natural source of phytochemical compounds and is associated with human health. In the present study, we determined the biological activity and chemical constituents of peanuts germinated for 0-9days. The ungerminated seed coat exhi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::58f34ea8a50eb49ab0816b71bcb056b5
https://doi.org/10.1016/j.foodchem.2017.06.162
https://doi.org/10.1016/j.foodchem.2017.06.162