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Effect of water cooking on antioxidant capacity of carotenoid-rich vegetables in Taiwan
Carotenoid-rich green leafy vegetables including cilantro, Thai basil leaves, sweet potato leaves, and choy sum were selected to evaluate the effects of water cooking or boiling on their total carotenoid content (TCC), total phenolic content (TPC), and total antioxidant capacity (TAC). The percentag...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Taiwan Food and Drug Administration
2013
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9359331/ http://dx.doi.org/10.1016/j.jfda.2013.09.010 |