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NTIS 바로가기International 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)
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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