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Enhancement of Antioxidant Quality of Green Leafy Vegetables upon Different Cooking Method
Antioxidant rich green leafy vegetables including garden spinach leaf, water spinach leaf, Indian spinach leaf, and green leaved amaranth were selected to evaluate the effects of water boiling and oil frying on their total phenolic content (TPC), total flavonoid content (TFC), reducing power (RP), a...
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| Publicado no: | Prev Nutr Food Sci |
|---|---|
| Main Authors: | , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
The Korean Society of Food Science and Nutrition
2017
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5642804/ https://ncbi.nlm.nih.gov/pubmed/29043220 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3746/pnf.2017.22.3.216 |
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