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| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Kamonrat Ruanma | en_US |
| dc.contributor.author | Lalida Shank | en_US |
| dc.contributor.author | Griangsak Chairote | en_US |
| dc.date.accessioned | 2018-09-04T04:54:38Z | - |
| dc.date.available | 2018-09-04T04:54:38Z | - |
| dc.date.issued | 2010-05-01 | en_US |
| dc.identifier.issn | 19057873 | en_US |
| dc.identifier.other | 2-s2.0-77953073337 | en_US |
| dc.identifier.uri | https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=77953073337&origin=inward | en_US |
| dc.identifier.uri | http://cmuir.cmu.ac.th/jspui/handle/6653943832/51207 | - |
| dc.description.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. | en_US |
| dc.subject | Multidisciplinary | en_US |
| dc.title | Phenolic content and antioxidant properties of green chilli paste and its ingredients | en_US |
| dc.type | Journal | en_US |
| article.title.sourcetitle | Maejo International Journal of Science and Technology | en_US |
| article.volume | 4 | en_US |
| article.stream.affiliations | Chiang Mai University | en_US |
| Appears in Collections: | CMUL: Journal Articles | |
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