Phenolic content and antioxidant properties of green chilli paste and its ingredients

Phenolic content and antioxidant properties of green chilli paste and its ingredients

Green chilli paste and its ingredients (chilli, red onion and garlic) from different stages of processing were analysed for total phenolic content and antioxidant properties, i.e. total antioxidant capacity, DPPH radical scavenging activity, and β-carotene bleaching activity. The effects of processi...

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書目詳細資料
Main Authors:	Kamonrat Ruanma, Lalida Shank, Griangsak Chairote
格式:	雜誌
出版:	2018
主題:	Multidisciplinary
在線閱讀:	https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=77953073337&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/51207
標簽:	添加標簽沒有標簽, 成為第一個標記此記錄!
機構:	Chiang Mai University

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