Effect of roasting on the chemical composition, functional characterisation and antioxidant activities of three varieties of marble vine (Dioclea reflexa): An underutilised plant
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DOI: 10.1016/j.heliyon.2021.e07107
Abstract: Marble vine (Dioclea reflexa) seeds were roasted using the conditions in runs generated from Response Surface Methodology with temperature ranging from 110 to 200 °C and time (10–40 min). Proximate composition, antioxidant activities (DPPH, ABTS,… read more here.
Keywords: dioclea reflexa; antioxidant activities; marble vine; vine dioclea ... See more keywords