Effect of conventional heat treatment on phenolic contents and free radical scavenging activity of green leafy vegetables

Vegetables represent a higly significant source of functional substances, which might benefit physiological functions in the human metabolism.

Bibliographic Details
Main Author: Ferreira da Vinha, Ana (author)
Other Authors: Castro, A. (author), Barreira, Sérgio (author), Alves, R.C. (author), Oliveira, M.B.P.P. (author)
Format: conferenceObject
Language:eng
Published: 2021
Subjects:
Phenolics
Total antioxidant activity
Green leafy vegetables
Thermal treatment
Online Access:http://hdl.handle.net/10284/9767
Country:Portugal
Oai:oai:bdigital.ufp.pt:10284/9767

Internet

http://hdl.handle.net/10284/9767

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