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Effect of roasting on the chemical composition, functional characterisation and antioxidant activities of three varieties of marble vine (Dioclea reflexa): An underutilised plant
Marble vine (Dioclea reflexa) seeds were roasted using the conditions in runs generated from Response Surface Methodology with temperature ranging from 110 to 200 °C and time (10–40 min). Proximate composition, antioxidant activities (DPPH, ABTS, FRAP, metal chelation OH and Lipid peroxidation) and...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2021
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8176299/ https://www.ncbi.nlm.nih.gov/pubmed/34136686 http://dx.doi.org/10.1016/j.heliyon.2021.e07107 |