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...
Saved in:
| Main Authors: | , , |
|---|---|
| Format: | Journal |
| Published: |
2018
|
| Subjects: | |
| Online Access: | https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85045144962&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/58101 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| Institution: | Chiang Mai University |