Effect of temperature and time to the antioxidant activity in Plecranthus amboinicus Lour
Problem statement: Processing of food involving heat will contribute to loss of nutritional content, thus it is important to measure and control temperature and time to reduce the loss. Approach: Examine the effects of variations in boiling temperature and boiling time on the antioxidant activity of...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Science Publications
2010
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| Subjects: | |
| Online Access: | http://irep.iium.edu.my/11377/1/ajassp.2010.1195.1199.pdf http://irep.iium.edu.my/11377/ http://thescipub.com/abstract/10.3844/ajassp.2010.1195.1199 |
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