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NTIS 바로가기Food chemistry, v.94 no.4, 2006년, pp.489 - 493
Lee, Seung-Cheol (Division of Food Science and Biotechnology, Kyungnam University, 449 Wolyoung-Dong, Masan 631-701, Republic of Korea) , Jeong, Seok-Moon (Division of Food Science and Biotechnology, Kyungnam University, 449 Wolyoung-Dong, Masan 631-701, Republic of Korea) , Kim, So-Young (Division of Food Science and Biotechnology, Kyungnam University, 449 Wolyoung-Dong, Masan 631-701, Republic of Korea) , Park, Hae-Ryong (Division of Food Science and Biotechnology, Kyungnam University, 449 Wolyoung-Dong, Masan 631-701, Republic of Korea) , Nam, K.C. (Department of Animal Science, Iowa State University, Ames, IA 50011-3150, USA) , Ahn, D.U. (Department of Animal Science, Iowa State University, Ames, IA 50011-3150, USA)
AbstractThe antioxidant activities of peanut (Arachis hypogaea L.) hull extracts were evaluated after far-infrared (FIR) radiation or heat treatment. Peanut hulls in petri dishes were FIR-irradiated or heat-treated (150 °C) for 5, 10, 15, 20, 40 or 60 min. The water extracts (300 mg/10 mL) of pe...
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