Effect of processing on the antioxidant activity of aerial yam (Dioscorea bulbifera L.cv.)
ABSTRACT The effect of boiling, baking and pressure cooking on the antioxidant activity of aerial yam was studied to provide baseline data for the study of antioxidants in aerial yam. Methanolic extracts of aerial yam were analyzed for total phenolic content, free radical scavenging activity, redu...
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| Aineistotyyppi: | Opinnäyte |
| Kieli: | English |
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c2011.
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