Phenolic content and antioxidant properties of green chilli paste and its ingredients
Green chilli paste and its ingredients (chilli, red onion and garlic) from different stages of processing were analysed for total phenolic content and antioxidant properties, i.e. total antioxidant capacity, DPPH radical scavenging activity, and β-carotene bleaching activity. The effects of proces...
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| Format: | Article |
| Language: | English |
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Maejo University
2010-05-01
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| Series: | Maejo International Journal of Science and Technology |
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| Online Access: | http://www.mijst.mju.ac.th/vol4/193-200.pdf |