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Effect of Roasting on the Phytochemical Properties of Three Varieties of Marble Vine (Dioclea reflexa) Using Response Surface Methodology
This study assessed the optimum roasting conditions on the phytochemical properties of three varieties of Dioclea reflexa seeds using response surface methodology. Roasting conditions were varied using temperature (110°C~200°C) and time (10~40 min). Phytochemical components (phenolics, tannin, flavo...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
The Korean Society of Food Science and Nutrition
2019
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6941715/ https://www.ncbi.nlm.nih.gov/pubmed/31915643 http://dx.doi.org/10.3746/pnf.2019.24.4.468 |