Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Thandiwe Alide"'
Publikováno v:
BMC Research Notes, Vol 13, Iss 1, Pp 1-7 (2020)
Abstract Objective To investigate the effect of cooking temperature and time on the total phenolic content, total flavonoid content and antioxidant activity of aqueous and ethanolic extracts of garlic. Results The mean total phenolic content of fresh
Externí odkaz:
https://doaj.org/article/c3e7af666f214276af68869509969c75
Publikováno v:
Asian Journal of Applied Chemistry Research. :53-59
Aim: The use of natural food additives such as garlic, ginger, turmeric and indigenous reed salts is increasing over synthetic ones due to their availability, affordability and the mental picture that ‘‘natural is safe’’. Food is usually cook