Antioxidant Compounds and Activities in Selected Fresh and Blanched Vegetables from Northeastern Thailand
This investigation aimed to identify the effect of blanching on 30 edible leaves of vegetables from northeastern Thailand on the total phenol content (TPC), total flavonoid content (TFC), 2, 2-diphenyl-1-picrylhydrazyl (DPPH), ferric reducing antioxidant potential (FRAP), and b- carotene bleaching a...
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| Main Authors: | , , , |
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| Format: | บทความวารสาร |
| Language: | English |
| Published: |
Science Faculty of Chiang Mai University
2019
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| Online Access: | http://it.science.cmu.ac.th/ejournal/dl.php?journal_id=7070 http://cmuir.cmu.ac.th/jspui/handle/6653943832/63777 |
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| Institution: | Chiang Mai University |
| Language: | English |