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...

全面介绍

书目详细资料

主要作者:	Balin, Kimberly D. (Author)
其他作者:	Dumelod, Benelyn Domingo (adviser.)
Resource Type:	Thesis
语言:	English
出版:	Quezon City College of Home Economics, University of the Philippines Diliman 2013.
主题:	Momordica charantia.
在线阅读:	Also available in UP Diliman Digital Archives