Effects of conventional cooking techniques on the in vitro antioxidant property and total phenolic content of wooly joint prickly pear (Nopalea cochenillifera (Linn.) Salm-Dyck)
There have been efforts in investigating natural products for their antioxidant properties and the compounds responsible for such biological activity in order to combat diseases as a result of oxidative stress. As such, the present study determined the antioxidant activity, total phenolic content an...
Saved in:
| Main Authors: | , |
|---|---|
| Format: | text |
| Language: | English |
| Published: |
Animo Repository
2023
|
| Subjects: | |
| Online Access: | https://animorepository.dlsu.edu.ph/etdb_chem/4 https://animorepository.dlsu.edu.ph/cgi/viewcontent.cgi?article=1006&context=etdb_chem |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| Institution: | De La Salle University |
| Language: | English |
Be the first to leave a comment!