The effects of drying temperature on the content of polyphenol compounds, carotenoids, chlorophyll pigmented and antioxidant activity of the “rau cang cua” (Peperomia pellucida L.) collected in Tien Giang province
The objective of this study is to determine the effect of the drying temperature on the content of the bio-compounds in “rau cang cua” (Peperomia pellucida L.) and antoxidant of these extract. They were dried to the moisture content of ≤ 10% at the temperatures of 50, 60, 70, and 80oC, and then the...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
HO CHI MINH CITY OPEN UNIVERSITY JOURNAL OF SCIENCE
2021-07-01
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| Series: | Tạp chí Khoa học Đại học Mở Thành phố Hồ Chí Minh - Kỹ thuật và Công nghệ |
| Subjects: | |
| Online Access: | https://journalofscience.ou.edu.vn/index.php/tech-vi/article/view/1891 |