Effect of cooking temperature and time on total phenolic content, total flavonoid content and total in vitro antioxidant activity of garlic

被引：0
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作者：
Thandiwe Alide
Phanice Wangila
Ambrose Kiprop
机构：
[1] Moi University,Department of Chemistry and Biochemistry, School of Sciences and Aerospace Studies
[2] Moi University,Africa Center of Excellence II in Phytochemicals, Textile and Renewable Energy
[3] Malawi Institute of Technology,Department of Applied Sciences
[4] Malawi University of Science and Technology,Department of Physical Sciences, School of Science and Technology
[5] University of Kabianga,undefined
来源：
BMC Research Notes | / 13卷
关键词：
Fourier transform infrared spectroscopy; Condiment; Allicin; Radical scavenging activity;
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