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...
| Үндсэн зохиолч: | |
|---|---|
| Бусад зохиолчид: | |
| Формат: | Дипломын ажил |
| Хэл сонгох: | англи |
| Хэвлэсэн: |
Quezon City
College of Home Economics, University of the Philippines Diliman
2013.
|
| Нөхцлүүд: | |
| Онлайн хандалт: | Also available in UP Diliman Digital Archives |