Effect of different cooking methods on the antioxidant activity of some vegetables from Pakistan
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2006.01504.x/fullpdf
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1. Screening Methods To Measure Antioxidant Activity of Sorghum (Sorghum bicolor) and Sorghum Products
2. Contents of polyphenols in fruit and vegetables
3. Quantitative Analysis of the Flavonoid Content of Commercial Tomatoes, Onions, Lettuce, and Celery
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