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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| Main Authors: | , , , , |
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| 格式: | 雜誌 |
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2018
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| 在線閱讀: | 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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