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Effects of Thermal Processing on the Nutritional, Antinutrient, and In Vitro Antioxidant Profile of Monodora myristica (Gaertn.) Dunal Seeds
Proximate, minerals, and anti-nutrient content of raw Monodora myristica seed and Monodora myristica seeds boiled and roasted for 10, 20, and 30 min, respectively were assessed. In addition, the effects of boiling and roasting for 10, 20, and 30 min on the antioxidant properties of Monodora myristic...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
The Korean Society of Food Science and Nutrition
2018
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6195893/ https://www.ncbi.nlm.nih.gov/pubmed/30386752 http://dx.doi.org/10.3746/pnf.2018.23.3.235 |