Effect of heat treatment on the antioxidant capacity of garlic
The determination of the antioxidant capacity of dry and wet-heated garlic, at 70, 100, and 121 C by 3 different methods, namely ferric reducing antioxidant power (FRAP) assay, improved ABTS radical cation decolourization assay, and DPPH free radical scavenging activity, together with the determina...
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| Format: | Article |
| Language: | English |
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Maejo University
2009-01-01
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| Series: | Maejo International Journal of Science and Technology |
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| Online Access: | http://mijst.mju.ac.th/vol3/60-70.pdf |