Antioxidant activity and DNA protection against oxidative damage of bambara groundnut seeds (Vigna subterranea (L.) Verdc.) as affected by processing methods
This research investigated the effects of processing by dry heating, boiling, and steaming on the antioxidant activity and DNA protection against oxidative damage of bambara groundnut seeds (Vigna subterranea (L.) Verdc.). Comparing raw and processed samples of bambara groundnut seeds, dry heating c...
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| Format: | Article |
| Language: | English |
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Taylor & Francis Group
2018-01-01
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| Series: | International Journal of Food Properties |
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| Online Access: | http://dx.doi.org/10.1080/10942912.2018.1504065 |