Effect of roasting on antioxidative properties, polyphenol profile and fatty acids composition of hemp (Cannabis sativa L.) seeds
Elfadıl E. Babiker, Nurhan Uslu, Fahad Al Juhaimi, Isam A. Mohamed Ahmed, Kashif Ghafoor, Mehmet Musa Özcan, Ibrahim A. Almusallam
Topics & Concepts
RoastingChemistryFood scienceFlavonoidPolyphenolComposition (language)DPPHFlavonesFatty acidAntioxidantBiochemistryChromatographyLinguisticsPhysical chemistryPhilosophyGABA and Rice ResearchSesame and Sesamin ResearchPhytochemicals and Antioxidant Activities