팽화 귀리에서의 총 폴리페놀 함량 변화 및 항산화능 비교

Puffing process modifies the chemical and physical properties of the grains. In this study, oats were puffed by subjecting them to pressure of 1.0 and 1.2 MPa, following which the bioactive constituents and antioxidant activities in the oat extracts were investigated. The polyphenol content in puffe...