Total antioxidant activity and phenolic content in selected vegetables
This study was carried out to determine the total antioxidant activity and phenolic content of selected common vegetables. The effect of thermal treatment on antioxidant activity and phenolic content were also studied. Kale, spinach, cabbage, swamp cabbage and shallots were used in this study. Among...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | en |
| Published: |
Elsevier
2004
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| Online Access: | http://psasir.upm.edu.my/id/eprint/39970/1/Total%20antioxidant%20activity%20and%20phenolic%20content%20in%20selected%20vegetables.pdf http://psasir.upm.edu.my/id/eprint/39970/ |
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