回复trueyeoman发表于:2020/9/4 13:47:19悬赏金额:
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【序号】:1
【作者】Ma Y, Kerr WL, Swanson RB, Hargrove JL, Pegg RB.
【题名】:Peanut skins-fortified peanut butters: effect of processing on the phenolics content, fibre content and antioxidant activity.
【期刊】: Food Chem.
【年、卷、期、起止页码】:2014 Feb 15;145:883-91.
【全文链接】:
【序号】:2
【作者】Dong XQ, Zou B, Zhang Y, Ge ZZ, Du J, Li CM.
【题名】:Preparation of A-type proanthocyanidin dimers from peanut skins and persimmon pulp and comparison of the antioxidant activity of A-type and B-type dimers.
【期刊】: Fitoterapia.
【年、卷、期、起止页码】:2013 Dec;91:128-39. doi: 10.1016/j.fitote.2013.08.019. Epub 2013 Aug 31.
【全文链接】:
【序号】:3
【作者】Zheng L, Ren J, Su G, Yang B, Zhao M.
【题名】:Comparison of in vitro digestion characteristics and antioxidant activity of hot- and cold-pressed peanut meals.
【期刊】: Food Chem.
【年、卷、期、起止页码】:2013 Dec 15;141(4):4246-52. doi: 10.1016/j.foodchem.2013.06.081. Epub 2013 Jun 28.
【全文链接】:
【序号】:4
【作者】Zhang H, Yerigui, Yang Y, Ma C.
【题名】:Structures and antioxidant and intestinal disaccharidase inhibitory activities of A-type proanthocyanidins from peanut skin.
【期刊】: J Agric Food Chem.
【年、卷、期、起止页码】:2013 Sep 18;61(37):8814-20. doi: 10.1021/jf402518k. Epub 2013 Sep 9.
【全文链接】:
【序号】:5
【作者】Larrauri M, Barrionuevo MG, Riveros C, Mestrallet MG, Zunino MP, Zygadlo JA, Grosso NR, Nepote V.
【题名】:Effect of peanut skin extract on chemical stability and sensory properties of salami during storage.
【期刊】: J Sci Food Agric.
【年、卷、期、起止页码】:2013 May;93(7):1751-7. doi: 10.1002/jsfa.5965. Epub 2012 Dec 12.
【全文链接】: