Customized cooking method improves total antioxidant activity in selected vegetables
The present study compares water-soluble phenolic content (WPC) and antioxidant activities in Chinese long bean (Vigna unguiculata), bitter gourd (Momordica charantia), water convolvulus (Ipomoea aquatica) and broccoli (Brassica olearacea) prior to and after subjecting to boiling, microwaving and pr...
Saved in:
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Published: |
2011
|
| Subjects: | |
| Online Access: | http://eprints.um.edu.my/8177/ http://informahealthcare.com/doi/abs/10.3109/09637486.2010.526931 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|