12/6/2023 0 Comments Download ibm spss 21![]() The antioxidant compounds were extracted in acetone–water–acetic acid solution from the pea seed coat, screened using 2,2-diphenyl-1-picrylhydrazyl radical-scavenging assay, and identified using liquid chromatography–mass spectrometry. ![]() ![]() Therefore, we identified the antioxidant compounds of this pea variety and evaluated the effect of various cooking methods on its antioxidant activity. However, their active compounds remain unknown. Immature Tutankhamun pea ( Pisum sativum L.) with purple flowers and pods has a higher antioxidant activity than its other frequently consumed varieties.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |