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    Changes in the functional components and radical scavenging activity of maize under various roasting conditions

    The phenolic compounds and radical scavenging activity of ethanolic extracts from maize at various roasting conditions were evaluated in this research. The free sugar contents in roasted maize significantly de...

    Koan Sik Woo, Mi Jung Kim, Hyun-Joo Kim, Ji Hae Lee… in Food Science and Biotechnology (2018)