Customized cooking method improves total antioxidant activity in selected vegetables

International Journal of Food Sciences and Nutrition

Volumn 62, Issue 2, 2011, Pages 158-163

  Ng, Zhi Xiang ^a   Chai, Jen Wai ^a   Kuppusamy, Umah Rani ^a  

^a UNIVERSITY OF MALAYA   (Malaysia)

Author keywords

Antioxidant activity; Cooking methods; Phenolics; Vegetables

Indexed keywords

ANTIOXIDANT;

ARTICLE; CHEMISTRY; COOKING; METHODOLOGY; VEGETABLE;

ANTIOXIDANTS; COOKING; VEGETABLES;

BRASSICA OLERACEA; BRASSICA OLERACEA VAR. ITALICA; CONVOLVULUS; IPOMOEA AQUATICA; MOMORDICA CHARANTIA; VIGNA UNGUICULATA;

EID: 79551490757     PISSN: 09637486     EISSN: 14653478     Source Type: Journal    
DOI: 10.3109/09637486.2010.526931     Document Type: Article

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