Effect of Different Cooking Methods on Polyphenols, Carotenoids and Antioxidant Activities of Selected Edible Leaves
This study aimed to evaluate the effect of cooking (boiling, steaming, and frying) on polyphenols, flavonoids, carotenoids and antioxidant activity of six edible leaves. The total antioxidant capacity of the fresh and cooked leaves was determined using 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical sc...
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| Main Authors: | , , |
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| Format: | Book |
| Published: |
MDPI AG,
2018-08-01T00:00:00Z.
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| Online Access: | Connect to this object online. |
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Connect to this object online.3rd Floor Main Library
| Call Number: |
A1234.567 |
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| Copy 1 | Available |