The effect of microwave roasting on the antioxidant properties of the Bangladeshi groundnut cultivar

• Autorzy: Ali A. , Islam A. , Pal T.K.
• Języki publikacji: EN

Abstrakty

EN

• Wydawca: -
• Czasopismo: Acta Scientiarum Polonorum. Technologia Alimentaria
• Rocznik: 2016
• Tom: 15
• Numer: 4
• Opis fizyczny: p.429-438,fig.,ref.

Twórcy

autor

Ali A.

• Department of Chemistry, Rajshahi University of Engineering and Technology, Rajshahi 6204, Bangladesh

autor

Islam A.

• Department of Chemistry, Rajshahi University of Engineering and Technology, Rajshahi 6204, Bangladesh

autor

Pal T.K.

• Department of Chemistry, Rajshahi University of Engineering and Technology, Rajshahi 6204, Bangladesh

Identyfikatory

DOI

10.1 7306/J.AFS.2016.4.41