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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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
2014
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| Online Access: | http://www.scopus.com/inward/record.url?eid=2-s2.0-77953073337&partnerID=40&md5=f7f7ce1ef7e495dbf1f691a29ab22d92 http://cmuir.cmu.ac.th/handle/6653943832/6288 |
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| Institution: | Chiang Mai University |
| Language: | English |