Resveratrol, total phenolic and flavonoid contents, and antioxidant potential of seeds and sprouts of Korean peanuts.

Adhikari, Bishnu; Dhungana, Sanjeev Kumar; Ali, Muhammad Waqas; Adhikari, Arjun; Kim, Il-Doo; Shin, Dong-Hyun

Adhikari, Bishnu; Dhungana, Sanjeev Kumar; Ali, Muhammad Waqas; Adhikari, Arjun; Kim, Il-Doo; Shin, Dong-Hyun.

Afiliação

Adhikari B; 1School of Applied Biosciences, Kyungpook National University, Daegu, 41566 Korea.
Dhungana SK; 1School of Applied Biosciences, Kyungpook National University, Daegu, 41566 Korea.
Ali MW; 1School of Applied Biosciences, Kyungpook National University, Daegu, 41566 Korea.
Adhikari A; 1School of Applied Biosciences, Kyungpook National University, Daegu, 41566 Korea.
Kim ID; 2International Institute of Research and Development, Kyungpook National University, Daegu, 41566 Korea.
Shin DH; 1School of Applied Biosciences, Kyungpook National University, Daegu, 41566 Korea.

Food Sci Biotechnol ; 27(5): 1275-1284, 2018 Oct.

Article em En | MEDLINE | ID: mdl-30319835

Palavras-chave

Antioxidant potential; Functional compounds; Genotypes; Peanut sprout; Resveratrol

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Food Sci Biotechnol Ano de publicação: 2018 Tipo de documento: Article