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  1. 1

    Physicochemical properties of bignay [Antidesma bunius (L.) Spreng.] wine at different stages of processing. per Aldemita, Ma. Desiree B.

    Article

    Physicochemical properties of bignay [Antidesma bunius (L.) Spreng.] wine at different stages of processing.
  2. 2

    Antioxidant properties of bignay [Antidesma bunius (L.) Spreng.] wine at different stages of processing. per Aldemita, Ma. Desiree B.

    Article

    Antioxidant properties of bignay [Antidesma bunius (L.) Spreng.] wine at different stages of processing.
  3. 3

    Effect of processing on the antioxidant activity and total phenolic content of some fruits and vegetables commonly consumed by Filipinos. per Dulla, K. A.

    Article

    Effect of processing on the antioxidant activity and total phenolic content of some fruits and vegetables commonly consumed by Filipinos.
  4. 4

    Antioxidant activity and total phenolic content of fruits and vegetables commonly found in the Filipino diet. per Sabularse, V. C.

    Article

    Antioxidant activity and total phenolic content of fruits and vegetables commonly found in the Filipino diet.

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