Antioxidant properties of edible and non-edible parts of passion fruit (Passiflora sp.) / Nor Dalila Md Shokor
Antioxidants can delay or inhibit oxidation process and one of the sources of antioxidants come from fruits. The present study was done to evaluate the percentage inhibition of free radicals, TPC and TFC of edible and non-edible parts of Passiflora sp. fruit by using the DPPH assay, Folin-Ciocalteu...
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| Format: | Student Project |
| Language: | English |
| Published: |
2019
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| Subjects: | |
| Online Access: | http://ir.uitm.edu.my/id/eprint/43306/1/43306.pdf http://ir.uitm.edu.my/id/eprint/43306/ |
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