Effects of Different Cooking Methods on Phenol Content and Antioxidant Activity in Sprouted Peanut

Peanut sprout is a high-quality healthy food, which not only has beneficial effects, but also a higher phenol content than peanut seed. In this study, peanut sprout was treated with five cooking methods, namely boiling, steaming, microwave heating, roasting, and deep-frying, and the phenol content,...

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Detalles Bibliográficos
Autores principales: Zhang, Liangchen, Qu, Haolin, Xie, Mengxi, Shi, Taiyuan, Shi, Puxiang, Yu, Miao
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10300812/
https://www.ncbi.nlm.nih.gov/pubmed/37375239
http://dx.doi.org/10.3390/molecules28124684

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10300812/
https://www.ncbi.nlm.nih.gov/pubmed/37375239
http://dx.doi.org/10.3390/molecules28124684

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