Effects of Cooking Method on the Antioxidant Activity and Inhibition of Lipid Peroxidation of the Javanese Salad “Pecel” Vegetables and Its Peanut Sauce Dressing

Vegetables are essential in our diet to maintain health, partly due to their antioxidant properties. A well-known Javanese salad called “Pecel” is prepared by boiling the vegetables and dressed with seasoned peanut sauce. Cooking can reduce or improve the antioxidant properties of foods; therefore,...

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Detalles Bibliográficos
Autores principales: Tsiompah, Gregorius, Murwani, Retno, Maharani, Nani
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi 2021
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7910052/
https://www.ncbi.nlm.nih.gov/pubmed/33681348
http://dx.doi.org/10.1155/2021/8814606

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7910052/
https://www.ncbi.nlm.nih.gov/pubmed/33681348
http://dx.doi.org/10.1155/2021/8814606

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