Antioxidant capacities and total phenolic contents of 56 vegetables
The antioxidant capacities and total phenolic contents of lipophilic and hydrophilic extracts of 56 commonly consumed vegetables were studied. The resulted showed that antioxidant capacities and total phenolic contents in the lipophilic fraction were higher than those in hydrophilic fraction. The di...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2013-01-01
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| Series: | Journal of Functional Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1756464612001612 |