Volume : XI, Issue : III, March - 2021

EFFECT OF COOKING ON TOTAL PHENOL, TOTAL FLAVONOID, DPPH FREE RADICAL SCAVENGING ASSAY AND TOTAL ANTIOXIDANT CAPACITY OF SOME GREEN LEAFY VEGETABLES COMMONLY CONSUMED IN INDIA.

Sumita Dasgupta, Nirali Patel

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Article: Download PDF    DOI : 10.36106/ijar  

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EFFECT OF COOKING ON TOTAL PHENOL, TOTAL FLAVONOID, DPPH FREE RADICAL SCAVENGING ASSAY AND TOTAL ANTIOXIDANT CAPACITY OF SOME GREEN LEAFY VEGETABLES COMMONLY CONSUMED IN INDIA., Sumita Dasgupta, Nirali Patel INDIAN JOURNAL OF APPLIED RESEARCH : Volume-11 | Issue-3 | March-2021

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