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Effect of Thermal Treatment on Radical-scavenging Activity of Some Spices
radical-scavenging activity spices phenol thermal treatment
2009/5/31
Changes in the radical-scavenging activities and the total phenol content of sixteen spices (clove, allspice, cinnamon, nutmeg, mustard, cumin, ginger, fennel, fenugreek, black pepper, red pepper, mac...
Antioxidant Activity and Flavonoid Content of Welsh Onion（Allium fistulosum）and the Effect of Thermal Treatment
onion Welsh onion antioxidant activity flavonoid boiling
2009/5/20
Antioxidant activity and flavonoid content of Welsh onion (Allium fistulosum) (green-leafy and white-sheath varieties) and the effect of thermal treatment on them were studied by comparing with those ...