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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Detalles Bibliográficos
Autores principales: Hossain, Afzal, Khatun, Mst. Afifa, Islam, Mahfuza, Huque, Roksana
Formato: Online Artículo Texto
Lenguaje:English
Publicado: The Korean Society of Food Science and Nutrition 2017
Materias:
Articles
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5642804/
https://www.ncbi.nlm.nih.gov/pubmed/29043220
http://dx.doi.org/10.3746/pnf.2017.22.3.216

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5642804/
https://www.ncbi.nlm.nih.gov/pubmed/29043220
http://dx.doi.org/10.3746/pnf.2017.22.3.216

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