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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| Format: | Article |
| Language: | English |
| Published: |
2014
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| Online Access: | http://www.scopus.com/inward/record.url?eid=2-s2.0-84881070812&partnerID=40&md5=81d95548aa6e2725d7ab5b04584bab90 http://cmuir.cmu.ac.th/handle/6653943832/7153 |
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| Institution: | Chiang Mai University |
| Language: | English |