The influence of varying cooking temperatures on the antioxidant properties of the aqueous extract of Piper guineense (Schumach & Thonn) seeds
The study assessed the influence of varying cooking temperatures on the antioxidant properties of the aqueous extract of Piper guineense seeds. Different portions of the aqueous extract of P. guineense seeds were cooked at different temperatures which include 50 oC, 70 oC, and 90 oC for 10 minutes,...
| Permalink: | http://skupnikatalog.nsk.hr/Record/nsk.NSK01001108474 |
|---|---|
| Matična publikacija: |
Croatian journal of food science and technology (Online) 12 (2020), 2 ; str. 211-217 |
| Glavni autori: | Oso, Babatunde (Author), Olaoye, Ige |
| Vrsta građe: | e-članak |
| Jezik: | eng |
| Predmet: | |
| Online pristup: |
https://doi.org/10.17508/CJFST.2020.12.2.09 Croatian journal of food science and technology (Online) Hrčak |
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https://doi.org/10.17508/CJFST.2020.12.2.09Croatian journal of food science and technology (Online)
Hrčak