In vitro antioxidant activity and enzyme inhibition properties of wheat whole grain, bran and flour defatted with hexane and supercritical fluid extraction
出版年份 2021 全文链接
标题
In vitro antioxidant activity and enzyme inhibition properties of wheat whole grain, bran and flour defatted with hexane and supercritical fluid extraction
作者
关键词
Wheat grain, SC-CO, 2, Phenolic acids, Antioxidant, Enzyme inhibition
出版物
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 146, Issue -, Pages 111376
出版商
Elsevier BV
发表日期
2021-04-04
DOI
10.1016/j.lwt.2021.111376
参考文献
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