The antioxidant capacity and polyphenol content of organic and conventional retail vegetables after domestic cooking

Food Research International

Volumn 42, Issue 1, 2009, Pages 210-215

  Faller, A L K ^a   Fialho, E ^a  

^a FEDERAL UNIVERSITY OF RIO DE JANEIRO   (Brazil)

Author keywords

Antioxidant capacity; Cooking; Organic; Polyphenol; Vegetables

Indexed keywords

KETONES; METAL RECOVERY; ORGANIC ACIDS;

ANTIOXIDANT CAPACITY; COOKING; ORGANIC; POLYPHENOL; VEGETABLES;

PHENOLS;

ALLIUM CEPA; BRASSICA OLERACEA VAR. CAPITATA; BRASSICA OLERACEA VAR. ITALICA; DAUCUS CAROTA; SOLANUM TUBEROSUM;

EID: 58149460244     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2008.10.009     Document Type: Article

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