Article Versions Notes

Hassan AB, Al Maiman SA, Alshammari GM, Mohammed MA, Alhuthayli HF, Ahmed IAM, Alfawaz MA, Yagoub AEA, Fickak A, Osman MA. Effects of Boiling and Roasting Treatments on the Content of Total Phenolics and Flavonoids and the Antioxidant Activity of Peanut (Arachis hypogaea L.) Pod Shells. Processes. 2021; 9(9):1542. https://doi.org/10.3390/pr9091542

Hassan, Amro B., Salah A. Al Maiman, Ghedeir M. Alshammari, Mohammed A. Mohammed, Haya F. Alhuthayli, Isam A. Mohamed Ahmed, Mohammed A. Alfawaz, Abu ElGasim A. Yagoub, Adil Fickak, and Magdi A. Osman. 2021. "Effects of Boiling and Roasting Treatments on the Content of Total Phenolics and Flavonoids and the Antioxidant Activity of Peanut (Arachis hypogaea L.) Pod Shells" Processes 9, no. 9: 1542. https://doi.org/10.3390/pr9091542

Hassan, A. B., Al Maiman, S. A., Alshammari, G. M., Mohammed, M. A., Alhuthayli, H. F., Ahmed, I. A. M., Alfawaz, M. A., Yagoub, A. E. A., Fickak, A., & Osman, M. A. (2021). Effects of Boiling and Roasting Treatments on the Content of Total Phenolics and Flavonoids and the Antioxidant Activity of Peanut (Arachis hypogaea L.) Pod Shells. Processes, 9(9), 1542. https://doi.org/10.3390/pr9091542