Please use this identifier to cite or link to this item: http://cmuir.cmu.ac.th/jspui/handle/6653943832/51207
Title: Phenolic content and antioxidant properties of green chilli paste and its ingredients
Authors: Kamonrat Ruanma
Lalida Shank
Griangsak Chairote
Keywords: Multidisciplinary
Issue Date: 1-May-2010
Abstract: 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 processing stage on total phenolic content and antioxidant properties of green chilli paste and its ingredients were discussed, along with the correlation between the total phenolic content and the antioxidant properties. © 2010.
URI: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=77953073337&origin=inward
http://cmuir.cmu.ac.th/jspui/handle/6653943832/51207
ISSN: 19057873
Appears in Collections:CMUL: Journal Articles

Files in This Item:
There are no files associated with this item.


Items in CMUIR are protected by copyright, with all rights reserved, unless otherwise indicated.