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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...

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Detalles Bibliográficos
Autores principales:	Agiriga, Anna Ngozi, Siwela, Muthulisi
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	The Korean Society of Food Science and Nutrition 2018
Materias:	Articles
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

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