COMPARATIVE STUDIES ON FREE RADICAL SCAVENGING CAPACITIES AND TOTAL PHENOLIC CONTENTS OF WHOLE AND DEHULLED ADLAY (COIX LACRYMA‐JOBI VAR. MA‐YUEN) AS AFFECTED BY THERMAL PROCESSING METHODS

Publisher： John Wiley & Sons Inc

E-ISSN： 1745-4549|37|5|630-636

ISSN： 0145-8892

Source： JOURNAL OF FOOD PROCESSING AND PRESERVATION (ELECTRONIC), Vol.37, Iss.5, 2013-10, pp. : 630-636

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