Changes on the antioxidant activity and total phenolics content of different leafy and fruit vegetables as affected by storage time and temperature
Antioxidants are known to provide health benefits such as the prevention of disease like cancer, cardio and cerebro vascular diseases. Vegetables contain considerable amount of antioxidant activity and total phenolic content of malunggay, pechay, chilli leaves, sweet potato tops, and kangkong and fr...
| 发表在: | Transactions of the National Academy of Science and Technology Vol. 33, no. 1 (Jul. 2011), 30 |
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| 其他作者: | , |
| 格式: | 文件 |
| 语言: | English |
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2011
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