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Effect of cooking temperature and time on total phenolic co..:
Thandiwe Alide
;
Phanice Wangila
;
Ambrose Kiprop
https://doi.org/10.1186/s13104-020-05404-8. , 2020
Link:
https://doi.org/10.1186/s13104-020-05404-8
RT Journal T1
Effect of cooking temperature and time on total phenolic content, total flavonoid content and total in vitro antioxidant activity of garlic
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:c3e7af666f214276af68869509969c75&Exemplar=1&LAN=DE A1 Thandiwe Alide A1 Phanice Wangila A1 Ambrose Kiprop PB BMC YR 2020 K1 Allium sativum K1 Fourier transform infrared spectroscopy K1 Condiment K1 Allicin K1 Radical scavenging activity K1 Medicine K1 R K1 Biology (General) K1 QH301-705.5 K1 Science (General) K1 Q1-390 JF https://doi.org/10.1186/s13104-020-05404-8 LK http://dx.doi.org/https://doi.org/10.1186/s13104-020-05404-8 DO https://doi.org/10.1186/s13104-020-05404-8 SF ELIB - SuUB Bremen
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