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】：
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【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.
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【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.
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【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.
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【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.
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