Effect of some cooking methods on natural antioxidants and their activities in some Brassica vegetables

World Applied Sciences Journal

Volumn 26, Issue 6, 2013, Pages 697-703

  Shams El Din, M H A ^a   Abdel Kader, Madiha M ^a   Makhlouf, S K ^a   Mohamed, Ola S S ^a  

^a NATIONAL RESEARCH CENTRE   (Egypt)

Author keywords

carotene; Antioxidant activity; Brassica vegetables; Cooking methods; Total phenolic; Vitamin C

Indexed keywords

EID: 84888254914     PISSN: 18184952     EISSN: 19916426     Source Type: Journal    
DOI: 10.5829/idosi.wasj.2013.26.06.13504     Document Type: Article

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