论文信息 - Effects of Boiling and Roasting Treatments on the Content of Total Phenolics and Flavonoids and the Antioxidant Activity of Peanut (Arachis hypogaea L.) Pod Shells - 字舞流文

Effects of Boiling and Roasting Treatments on the Content of Total Phenolics and Flavonoids and the Antioxidant Activity of Peanut (Arachis hypogaea L.) Pod Shells

G. Alshammari | A. E. A. Yagoub | M. Alfawaz | I. Ahmed | Amro B. Hassan | M. Osman | Salah A. Al Maiman | Mohammed A. Mohammed | Haya F. Alhuthayli | Adil Fickak | I. M. Ahmed | A. E. Yagoub