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...
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| Materyal Türü: | Tez |
| Dil: | English |
| Baskı/Yayın Bilgisi: |
Quezon City
College of Home Economics, University of the Philippines Diliman
2013.
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| Online Erişim: | Also available in UP Diliman Digital Archives |