Processing effects on the antioxidant and total phenolic contents of jute leaves.
The effect of the length of exposure (0, 5, 10 and 15 mins) of jute of saluyot leaves containing varying amount of salts (0, 2, 4 and 6g/L of water) at different temperature (room temperature (25°C), 50 °C, 75°C and 100 °C) on the total antioxidant activity and total phenolic content were investigat...
| Pubblicato in: | Compendium of Human Ecology Researches in the Philippines (2003 - 2013), 85 |
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| Autore principale: | |
| Altri autori: | , |
| Natura: | Articolo |
| Lingua: | English |
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2003
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