Effect of processing on the total phenolic content and antioxidant capacity of yacon (Smallanthus sonchifolius)
ABSTRACT The aim of this study is to determine the effect of boiling, steaming and powder making on the total phenolic content and antioxidant activity of yacon (Smallanthus sonchifolius) tubers extracted with methanol. Results were all compared to untreated (control) yacon tuber. Using the Folin-Ci...
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| Formato: | Tesis |
| Lenguaje: | inglés |
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Quezon City
College of Home Economics, University of the Philippines Diliman
2011.
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