Article ID Journal Published Year Pages File Type
7601423 Food Chemistry 2013 30 Pages PDF
Abstract
► Higher antioxidant activity in full fat meals compared to defatted meals. ► Higher content of free and bound phenolic compounds in flaxseed compared to soybean. ► RP-HPLC and LC-MS profiles for oil-seed had differences in free and bound phenolics.
Keywords
Related Topics
Physical Sciences and Engineering Chemistry Analytical Chemistry
Preview
Distribution, antioxidant and characterisation of phenolic compounds in soybeans, flaxseed and olives
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