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...
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| 格式: | text |
| 語言: | English |
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Animo Repository
2023
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| 在線閱讀: | https://animorepository.dlsu.edu.ph/etdb_chem/4 https://animorepository.dlsu.edu.ph/cgi/viewcontent.cgi?article=1006&context=etdb_chem |
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| 機構: | De La Salle University |
| 語言: | English |