Effects of heat treatments on antioxidant capacity and total phenolic content of four cultivars of purple skin eggplants

We investigated the effects of three heat treatments on antioxidant capacity and total phenolic content in purple skinned eggplant fruits. Four cultivars of eggplant: 'Muang Lek', 'Muang Lot Fai', 'Muang Kan Dam', and 'Muang Kan Khiao' were subjected to boilin...

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Bibliographic Details
Main Authors: Athiwat Chumyam, Kanda Whangchai, Jarunee Jungklang, Bualuang Faiyue, Kobkiat Saengnil
Format: Journal
Published: 2018
Online Access:https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84881070812&origin=inward
http://cmuir.cmu.ac.th/jspui/handle/6653943832/47886
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Institution: Chiang Mai University