EVALUATION OF PHENOLIC COMPOUND AND ANTIOXIDANT CAPACITY OF TWO VARIETIES OF OATS (AVENA SATIVA L) : BRAN OATS AND WHOLE GRAIN (BLACK AND PREVISION OATS)

por Samira MEZIANI, Noreddine MENADI, Hayet MEHIDA, Soheila OUGAD, Souad SAIDANI, Lahouaria LABGA
Publicado 2021

EXTRACTION AND COMPARATIVE STUDY OF PHENOLIC COMPOUNDS FROM TENDER AND TREATED WHEAT GERM AND THEIR ANTIOXIDANT POWER

por Lahouaria LABGA, Ghania TIBOURA, Fatima Zohra CHENNI, Dounia DJEBBOURI, Nadjet OUAFI, Souad SAIDANI, Samira MEZIANI
Publicado 2021