The antioxidant activity of selected cruciferous vegetables subjected to aquathermal processing

Author:

Sikora Elżbieta,Cieślik Ewa,Leszczyńska Teresa,Filipiak-Florkiewicz Agnieszka,Pisulewski Paweł M.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference32 articles.

1. Effect of different blanching time on antioxidant properties in selected cruciferous vegetables;Amin;Journal of Science Food and Agriculture,2005

2. Total antioxidant activity and phenolic content in selected vegetables;Amin;Food Chemistry,2004

3. Antioxidant activity and phenolic content of raw and blanched Amaranthus species;Amin;Food Chemistry,2006

4. AOAC, (1995). In K. Herlich (Ed.), Official methods of analysis the association of official analytical chemists (15th ed.).

5. Total phenol, flavonoid, proanthocyanidin and vitamin C levels and antioxidant activities of Mauritian vegetables;Bahorun;Journal of the Science Food and Agriculture,2004

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