| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 5852799 | Food and Chemical Toxicology | 2012 | 4 Pages |
Abstract
⺠Portuguese chestnuts were treated with gamma and electron beam radiation. ⺠Irradiated samples preserved total phenolics content. ⺠Irradiated samples revealed higher antioxidant activity than control samples. ⺠1 kGy (electron beam) and 3 kGy (gamma) were suitable for antioxidant potential.
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Authors
Márcio Carocho, Amilcar L. Antonio, Lillian Barros, Albino Bento, M. Luisa Botelho, Iwona Kaluska, Isabel C.F.R. Ferreira,