Effect of hydrothermal pre-treatment on ferulic acid content and antioxidant activities of corn hydrolysate
© 2018 Japan Society for Food Engineering. This study investigated the ef fect of hydrothermal pre-treatment on ferulic acid content and antioxidant activities of corn hydrolysate. The low-grade corn was treated by hot water and autoclaving process at different temperatures and times. The highest ph...
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| Main Authors: | , , |
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| 格式: | 雜誌 |
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2018
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| 在線閱讀: | https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85045144962&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/58101 |
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| 機構: | Chiang Mai University |