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Effect of cooking temperature and time on total phenolic content, total flavonoid content and total in vitro antioxidant activity of garlic
OBJECTIVE: To investigate the effect of cooking temperature and time on the total phenolic content, total flavonoid content and antioxidant activity of aqueous and ethanolic extracts of garlic. RESULTS: The mean total phenolic content of fresh garlic were 303.07 ± 6.58 mg gallic acid equivalent per...
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| Publicado no: | BMC Res Notes |
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| Main Authors: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
BioMed Central
2020
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7734758/ https://ncbi.nlm.nih.gov/pubmed/33317599 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1186/s13104-020-05404-8 |
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