The Effect of Traditional Cooking and In Vitro digestion on Total Phenolic and Antioxidant Activity of Selected Thai Local Plants
The effect of traditional cooking and in vitro digestion were investigated in four Thai local plants—Sum rong (Scaphium scaphigerum Wall.), Kum nam (Crateva magna Lour.), Cha muang (Garcinia cowa Roxb.), and Cha kram (Suaeda maritima L.)—on total phenolic content, total flavonoid content, and antio...
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| Format: | Article |
| Language: | Thai |
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Mahasarakham University
2019-06-01
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| Series: | Warasan Witthayasat Lae Theknoloyi Mahawitthayalai Mahasarakham |
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| Online Access: | http://journal.msu.ac.th/upload/articles/article2482_93680.pdf |