Influence of different processing conditions on phenolic profile, antioxidant, and anti-cholinestera...
Influence of different processing conditions on phenolic profile, antioxidant, and anti-cholinesterase activities of spinach, and mustard leaves
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Abingdon: Taylor & Francis
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Language
English
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Abingdon: Taylor & Francis
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Contents
The effect of domestic cooking techniques such as boiling, frying, microwaving, and freezing on the phenolic profile of spinach, and mustard was studied using high performance liquid chromatography with diode array detection (HPLC-DAD). Nitric oxide, superoxide anion scavenging activity, and anti-choline esterase activity were studied using spectro...
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Full title
Influence of different processing conditions on phenolic profile, antioxidant, and anti-cholinesterase activities of spinach, and mustard leaves
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TN_cdi_proquest_journals_3146646270
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_proquest_journals_3146646270
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ISSN
1947-6337,1947-6345
E-ISSN
1947-6345
DOI
10.1080/19476337.2024.2384599
