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[해외논문] Optimising germinated conditions to enhance yield of resveratrol content in peanut sprout using response surface methodology

International journal of food science & technology, v.51 no.8, 2016년, pp.1754 - 1761  

Miao, Yu (Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences) ,  Hong‐zhi, Liu (Products Processing, Ministry of Agriculture, PO Box 5109, Beijing, 100193, China) ,  Ying, Yang (Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences) ,  Ai‐min, Shi (Products Processing, Ministry of Agriculture, PO Box 5109, Beijing, 100193, China) ,  Li, Liu (Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences) ,  Hui, Hu (Products Processing, Ministry of Agriculture, PO Box 5109, Beijing, 100193, China) ,  Qiang, Wang (Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences) ,  Hong‐wei, Yu (Products Processing, Ministry of Agriculture, PO Box 5109, Beijing, 100193, China) ,  Xiao‐he, Wang (Institute of Food Science and Technology, Chinese Academy of)

Abstract AI-Helper 아이콘AI-Helper

SummaryPeanut sprout has associated with enhance the content of a nonflavonoids known as resveratrol, which influences a variety of functions including against cancer, cardiovascular and delaying ageing. Peanut from Liaoning province of China was used as a material to accumulate resveratrol during g...

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참고문헌 (32)

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