Enhancement of Antioxidant Quality of Green Leafy Vegetables upon Different Cooking Method.

Hossain, Afzal; Khatun, Mst Afifa; Islam, Mahfuza; Huque, Roksana

Hossain, Afzal; Khatun, Mst Afifa; Islam, Mahfuza; Huque, Roksana.

Afiliación

Hossain A; Food Technology Division, Institute of Food and Radiation Biology, Atomic Energy Research Establishment, Dhaka 1000, Bangladesh.
Khatun MA; Food Technology Division, Institute of Food and Radiation Biology, Atomic Energy Research Establishment, Dhaka 1000, Bangladesh.
Islam M; Food Technology Division, Institute of Food and Radiation Biology, Atomic Energy Research Establishment, Dhaka 1000, Bangladesh.
Huque R; Food Technology Division, Institute of Food and Radiation Biology, Atomic Energy Research Establishment, Dhaka 1000, Bangladesh.

Prev Nutr Food Sci ; 22(3): 216-222, 2017 Sep.

Article en En | MEDLINE | ID: mdl-29043220

Palabras clave

antioxidant; boiling; frying; leafy vegetables

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Prev Nutr Food Sci Año: 2017 Tipo del documento: Article País de afiliación: Bangladesh Pais de publicación:

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