【作者】Ma Y, Kerr WL, Swanson RB, Hargrove JL, Pegg RB.
【题名】：Peanut skins-fortified peanut butters: effect of processing on the phenolics content, fibre content and antioxidant activity.
【期刊】： Food Chem.
【年、卷、期、起止页码】：2014 Feb 15;145:883-91.
【全文链接】：
【序号】：2
【作者】Dong XQ, Zou B, Zhang Y, Ge ZZ, Du J, Li CM.
【题名】：Preparation of A-type proanthocyanidin dimers from peanut skins and persimmon pulp and comparison of the antioxidant activity of A-type and B-type dimers.
【期刊】： Fitoterapia.
【年、卷、期、起止页码】：2013 Dec;91:128-39. doi: 10.1016/j.fitote.2013.08.019. Epub 2013 Aug 31.
【全文链接】：
【序号】：3
【作者】Zheng L, Ren J, Su G, Yang B, Zhao M.
【题名】：Comparison of in vitro digestion characteristics and antioxidant activity of hot- and cold-pressed peanut meals.
【期刊】： Food Chem.
【年、卷、期、起止页码】：2013 Dec 15;141(4):4246-52. doi: 10.1016/j.foodchem.2013.06.081. Epub 2013 Jun 28.
【全文链接】：
【序号】：4
【作者】Zhang H, Yerigui, Yang Y, Ma C.
【题名】：Structures and antioxidant and intestinal disaccharidase inhibitory activities of A-type proanthocyanidins from peanut skin.
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