https://www.selleckchem.com/products/CHIR-258.html
On the other hand, the increase of microwave power level and frying temperature caused an increase of antioxidant capacity in the puffed snacks. Moreover, microwave puffing could help preserve the color and antioxidant capacity better than deep frying. Especially, microwaved snack had total anthocyanin content twice more than that puffed by frying. The online version contains supplementary material available at 10.1007/s13197-021-05234-x. The online version contains supplementary material available at 10.1007/s13197-021-05234-x.Trends
Like
Comment
Share
