Effects of Boiling and Roasting Treatments on the Content of Total Phenolics and Flavonoids and the Antioxidant Activity of Peanut (<i>Arachis hypogaea</i> L.) Pod Shells

by Amro B. Hassan, Salah A. Al Maiman, Ghedeir M. Alshammari, Mohammed A. Mohammed, Haya F. Alhuthayli, Isam A. Mohamed Ahmed, Mohammed A. Alfawaz, Abu ElGasim A. Yagoub, Adil Fickak, Magdi A. Osman
Published 2021-08-01