Assessing the impact of different cooking methods on nutrients, phytochemicals and antioxidant activity of traditional food plants
Indigenous communities rely on various nutrient-dense traditional food plants (TFPs) to make traditional ethnic foods. The dietary potential of the nutrient-dense and healthy TFPs needs to be fully explored. This work investigates the proximate components, minerals, phytochemicals, and antioxidant a...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2024-06-01
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| Series: | Food Chemistry Advances |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772753X2400073X |