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

par Samira MEZIANI, Noreddine MENADI, Hayet MEHIDA, Soheila OUGAD, Souad SAIDANI, Lahouaria LABGA
Publié 2021

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

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