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NTIS 바로가기LWT- Food science and technology, v.101, 2019년, pp.259 - 268
Limmongkon, Apinun (Corresponding author.) , Pankam, Jintana , Somboon, Thapakorn , Wongshaya, Pakwuan , Nopprang, Phatcharaporn
Abstract This study evaluated the increase in antioxidant activity, total phenolic content, in vitro anti-inflammatory activity, and DNA damage protective activity in the germinated peanut. The highest trans-resveratrol content, expressed as 8.8 ± 0.1 μg/g of peanut crude extract, was det...
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