Effects of different heat treatments on the antioxidant activity and ascorbic acid content of bitter melon, Momordica charantia
This study investigated the effects of different heat treatments, namely boiling, microwaving and pressure cooking, on the reduced ascorbic acid content and antioxidant activity in Momordica charantia extracts. The total antioxidant activity of M. charantia extracts was determined by ferric reducing...
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| Main Authors: | , |
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| Format: | Article |
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Instituto de Tecnologia de Alimentos - ITAL
2019
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| Online Access: | http://eprints.um.edu.my/23842/ https://doi.org/10.1590/1981-6723.28318 |
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