Impact of moist cooking methods on colour, anti-nutritive compounds and phenolic metabolites in African nightshade (Solanum retroflexum Dun.)
Gudani Millicent Managa, Semakaleng Mpai, Fabienne Remize, Cyrielle Garcia, Dharini Sivakumar
Topics & Concepts
BlanchingChemistryChlorogenic acidSteamingFood scienceRutinGlycoalkaloidBiochemistryAntioxidantSolanaceaeGenePhytochemicals and Antioxidant ActivitiesAntioxidant Activity and Oxidative StressBotanical Research and Applications