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Effect of different cooking methods on total phenolic conte..:

Yagmur Demirel Ozbek ; Ozlem Saral ; Perim Fatma Turker
https://figshare.com/articles/dataset/Effect_of_different_cooking_methods_on_total_phenolic_content_TPC_and_antioxidant_activity_of_i_Trachystemon_orientalis_i_L_G_Don_/25281299. , 2024

Link: https://doi.org/10.1371/journal.pone.0299037.t001

RT Journal
T1 <Title>Effect of different cooking methods on total phenolic content (TPC) and antioxidant activity of Trachystemon orientalis (L.) G. Don</Title>

UL https://suche.suub.uni-bremen.de/peid=base-ftsmithonianinsp:oai:figshare.com:article_25281299&Exemplar=1&LAN=DE
				
A1 Yagmur Demirel Ozbek
A1 Ozlem Saral
A1 Perim Fatma Turker
YR 2024
K1 Biochemistry
K1 Medicine
K1 Pharmacology
K1 Science Policy
K1 Plant Biology
K1 Biological Sciences not elsewhere classified
K1 Chemical Sciences not elsewhere classified
K1 trachystemon orientalis </
K1 performance liquid chromatography
K1 frap values 45
K1 90 mmol troloks
K1 39 ± 106
K1 18 ± 3
K1 10 ± 24
K1 total phenolic content
K1 phenolic compound content
K1 radical scavenging activity
K1 frap )
K1 copper
K1 fcr )
K1 ferric
K1 l .) g
K1 different cooking methods
K1 best cooking methods
K1 91 mg gae
K1 05 μmol fe
K1 phenolic compounds content
K1 new phenolic compounds
K1 reducing antioxidant power
K1 reducing antioxidant capacity
K1 wrong cooking method
K1 best cooking method
K1 regarding antioxidant activity
K1 sous vide methods
K1 53 ± 0
K1 steaming decreased tpc
K1 phenolic compounds
K1 antioxidant activity
K1 sous vide
K1 ciocalteu method
K1 g dw
K1 25 mg
K1 05 )
K1 cuprac )
K1 tpc )
K1 times affect
K1 study investigated
K1 respectively )
K1 protocatechuic acid
K1 natural plants
JF https://figshare.com/articles/dataset/Effect_of_different_cooking_methods_on_total_phenolic_content_TPC_and_antioxidant_activity_of_i_Trachystemon_orientalis_i_L_G_Don_/25281299
LK http://dx.doi.org/https://doi.org/10.1371/journal.pone.0299037.t001
DO https://doi.org/10.1371/journal.pone.0299037.t001
SF ELIB - SuUB Bremen

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