The effect of oven and microwave roasting on bioactive properties, phenolic components and fatty acid compositions of soybean and peanut seeds
Mehmet Musa Özcan, Nurhan Uslu
Topics & Concepts
RoastingChemistryMicrowave ovenFood scienceGallic acidSoybean oilPeanut oilOleic acidQuercetinPolyphenolKaempferolCatechinAntioxidantBiochemistryRaw materialMicrowaveOrganic chemistryPhysicsPhysical chemistryQuantum mechanicsPeanut Plant Research StudiesNuts composition and effectsCoconut Research and Applications