Dynamic modelling of degradation kinetics of phenolic compounds, phenolic profiles, mineral content, and overall antioxidant capacity of germinated peanut flours

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Dynamic modelling of degradation kinetics of phenolic compounds, phenolic profiles, mineral content, and overall antioxidant capacity of germinated peanut flours

Cited by 5 publications

References 46 publications

Improving preservation of bioactive compounds in mangosteen peel flour through pre-treatment with bleaching, ethanol, and vacuum pulse

Improving preservation of bioactive compounds in mangosteen peel flour through pre-treatment with bleaching, ethanol, and vacuum pulse

Comprehensive analysis of antioxidant, phenolic thermal stability, mineral profile and hygroscopic properties in germinated faba bean flours

Intensification of grape marc (Vitis vinifera) exploitation by subcritical water-ethanol extraction: Effect on polyphenol bioactivities and kinetic modelling

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