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Evaluation of Antioxidant Activity and Bioactive Compounds on Domestic Cooking Method

  • Kamalaja T
  • Prashanthi M
  • Rajeswari K
International Journal of Current Microbiology and Applied Sciences (2018) 7(08) 4090-4097
DOI: 10.20546/ijcmas.2018.708.425
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Abstract

… sesame was 126.78mgRE/100g, while in roasting the total flavonoid content of … of scientific information on the differences in their bioactive compounds on thermal processing techniques … total flavonoids, phenolic content and antioxidant properties in relation to domestic cooking …

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Kamalaja, T., Prashanthi, M., & Rajeswari, K. (2018). Evaluation of Antioxidant Activity and Bioactive Compounds on Domestic Cooking Method. International Journal of Current Microbiology and Applied Sciences, 7(08), 4090–4097. https://doi.org/10.20546/ijcmas.2018.708.425

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