Effect of Blanching Time on Total Phenolic, Antioxidant Activities and Mineral Content of Selected Green Leafy Vegetables

Autor:	Beatrice M. Fasogbon, Oluwaseun P. Bamidele, Olalekan J. Adebowale, Adeyemi A. Adeyanju
Rok vydání:	2017
Předmět:	Psychiatry and Mental health Phenolic antioxidant 0404 agricultural biotechnology Blanching Chemistry 04 agricultural and veterinary sciences Leafy vegetables Food science 040401 food science
Zdroj:	Current Journal of Applied Science and Technology. 24:1-8
ISSN:	2457-1024
DOI:	10.9734/cjast/2017/34808
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::eedf69ee7d618e881f29a256cc0d5ca7 https://doi.org/10.9734/cjast/2017/34808 Zobrazit plný text záznamu