Effects of cooking on the flavonoid content and radical scavenging activity of bitter gourd (Momordica charantia) crude extracts
This study aimed to determine the effects of cooking on the flavonoid content and radical scavenging activity of the leaves and fruits of the two types of Momordica charantia - hybrid and wild - normally consumed in Filipino households. Samples cooked for 5 and 10 minutes using water and oil-water a...
| 第一著者: | |
|---|---|
| その他の著者: | |
| フォーマット: | 学位論文 |
| 言語: | English |
| 出版事項: |
Quezon City
College of Home Economics, University of the Philippines Diliman
2013.
|
| 主題: | |
| オンライン･アクセス: | Also available in UP Diliman Digital Archives |