Dynamic changes in phenolic compounds and antioxidant activity in oats (Avena nuda L.) during steeping and germination

Journal of Agricultural and Food Chemistry

Volumn 57, Issue 21, 2009, Pages 10392-10398

  Jian, Guo Xu ^a,b   Cheng, Rui Tian ^a   Qing, Ping Hu ^b   Ji, Yang Luo ^a   Xiang, Dong Wang ^b   Xiang, Dong Tian ^c  

^a SHAANXI NORMAL UNIVERSITY   (China)

^b SHANXI NORMAL UNIVERSITY   (China)

^c Shanxi Jinlvhe Institute of Oat   (China)

Author keywords

Antioxidant activity; DPPH; FRAP; Germination; Oats (avena nuda l.); Phenolic compounds; Steeping

Indexed keywords

ANTIOXIDANT; PHENOL DERIVATIVE;

ARTICLE; CHEMISTRY; GERMINATION; OAT; PHYSIOLOGY;

ANTIOXIDANTS; AVENA SATIVA; GERMINATION; PHENOLS;

AVENA; AVENA NUDA;

EID: 70449090524     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf902778j     Document Type: Article

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