Effects of heat treatments on antioxidant capacity and total phenolic content of four cultivars of purple skin eggplants

ScienceAsia

Volumn 39, Issue 3, 2013, Pages 246-251

  Chumyam, Athiwat ^a   Whangchai, Kanda ^a   Jungklang, Jarunee ^a   Faiyue, Bualuang ^b   Saengnil, Kobkiat ^a  

^a CHIANG MAI UNIVERSITY   (Thailand)

^b Mahidol Wittayanusorn School   (Thailand)

Author keywords

Boiling; Cooking methods; Microwaving; Steaming; Vegetables

Indexed keywords

EID: 84881070812     PISSN: 15131874     EISSN: None     Source Type: Journal    
DOI: 10.2306/scienceasia1513-1874.2013.39.246     Document Type: Article

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