Influences of superheated steaming and roasting on the quality and antioxidant activity of cooked sweet potatoes
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2012.03026.x/fullpdf
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4. The ferric reducing ability of plasma (FRAP) as a measure of ‘‘antioxidant power’’: the FRAP Assay;Benzie;Analytical Biochemistry,1996
5. Lactic fermentation and antioxidant activity of Zingiberaceae plants in Taiwan;Chen;International Journal of Food Sciences and Nutrition,2009
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