回复trueyeoman发表于:2020/9/4 14:41:51悬赏金额:
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【序号】:1
【作者】McDaniel KA, White BL, Dean LL, Sanders TH, Davis JP.
【题名】:Compositional and mechanical properties of peanuts roasted to equivalent colors using different time/temperature combinations.
【期刊】:
【年、卷、期、起止页码】:
【全文链接】:
【序号】:2
【作者】Choi JY, Choi DI, Lee JB, Yun SJ, Lee DH, Eun JB, Lee SC.
【题名】:Ethanol extract of peanut sprout induces Nrf2 activation and expression of antioxidant and detoxifying enzymes in human dermal fibroblasts: implication for its protection against UVB-irradiated oxidative stress.
【期刊】:Photochem Photobiol.
【年、卷、期、起止页码】:2013 Mar-Apr;89(2):453-60. doi: 10.1111/j.1751-1097.2012.01244.x. Epub 2012 Nov 6.
【全文链接】:
【序号】:3
【作者】Qiu J, Chen L, Zhu Q, Wang D, Wang W, Sun X, Liu X, Du F.
【题名】:Screening natural antioxidants in peanut shell using DPPH-HPLC-DAD-TOF/MS methods.
【期刊】: Food Chem.
【年、卷、期、起止页码】:2012 Dec 15;135(4):2366-71. doi: 10.1016/j.foodchem.2012.07.042. Epub 2012 Jul 15.
【全文链接】:
【序号】:4
【作者】Constanza KE, White BL, Davis JP, Sanders TH, Dean LL.
【题名】:Value-added processing of peanut skins: antioxidant capacity, total phenolics, and procyanidin content of spray-dried extracts.
【期刊】:J Agric Food Chem.
【年、卷、期、起止页码】:2012 Oct 31;60(43):10776-83. doi: 10.1021/jf3035258. Epub 2012 Oct 19.
【全文链接】:
【序号】:5
【作者】Hathorn CS, Sanders TH.
【题名】:Flavor and antioxidant capacity of peanut paste and peanut butter supplemented with peanut skins.
【期刊】: J Food Sci.
【年、卷、期、起止页码】:2012 Nov;77(11):S407-11. doi: 10.1111/j.1750-3841.2012.02953.x. Epub 2012 Oct 11.
【全文链接】: