Effects of different cooking techniques on bioactive contents of leafy vegetables
Arif Mehmood, Alam Zeb
Topics & Concepts
SteamingFood sciencePalatabilityChemistryAscorbic acidCooking methodsBioavailabilityTasteBoilingCarotenoidOrganic chemistryBiologyBioinformaticsAntioxidant Activity and Oxidative StressPhytochemicals and Antioxidant ActivitiesEdible Oils Quality and Analysis