Comparative Flavan-3-ol Profile and Antioxidant Capacity of Roasted Peanut, Hazelnut, and Almond Skins

标题
Comparative Flavan-3-ol Profile and Antioxidant Capacity of Roasted Peanut, Hazelnut, and Almond Skins
作者
关键词
-
出版物
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 57, Issue 22, Pages 10590-10599
出版商
American Chemical Society (ACS)
发表日期
2009-10-29
DOI
10.1021/jf901391a

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