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Effect of Steaming Processing on Phenolic Profiles and Cellular Antioxidant Activities of Castanea mollissima

The intention of this study was to investigate the effect of steaming processing on phenolic profiles and antioxidant activities in chestnuts. Steaming processing at different times and temperatures depicted diverse impacts on free and bound fractions. Though, bound phenolics were stable but long ti...

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Detalles Bibliográficos
Autores principales:	Zhang, Fangyuan, Liu, Fengyuan, Abbasi, Arshad Mehmood, Chang, Xiaoxiao, Guo, Xinbo
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2019
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6413019/ https://www.ncbi.nlm.nih.gov/pubmed/30781354 http://dx.doi.org/10.3390/molecules24040703

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