Effect of processing on the antioxidant activity and total phenolic content of some fruits and vegetables commonly consumed by Filipinos.
The effect of boiling, blanching or drying on the antioxidant activity and total phenolic content of 14 different fruits, vegetables, and root crops commonly found in the Filipino diet was investigated. The B-carotene bleaching assay was used to determine the antioxidant activities of the methanolic...
| 發表在: | Compendium of Human Ecology Researches in the Philippines (2003 - 2013), 88 |
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| 主要作者: | |
| 其他作者: | , , |
| 格式: | Article |
| 語言: | English |
| 出版: |
2003
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| 主題: |