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...
| Autor principal: | |
|---|---|
| Altres autors: | |
| Resource Type: | Thesis |
| Idioma: | English |
| Publicat: |
Quezon City
College of Home Economics, University of the Philippines Diliman
2013.
|
| Matèries: | |
| Accés en línia: | Also available in UP Diliman Digital Archives |
Internet
Also available in UP Diliman Digital ArchivesCollege of Home Economics (UP Diliman)
| Accession # | Call # | Volume/Part# | Copy # | Collection | Circulation Type | Circulation Status |
|---|---|---|---|---|---|---|
| HE-2297T | LG 993.5 2013 F66 / B34 | CHE Archives Section | For Staff Use Only | On-Shelf |