Effects of cooking methods at different time durations on total phenolics and antioxidant activities of fresh and dried-stored fruits of Sonneratia apetala (Buch.-Ham.).
- Resource Type
- Article
- Authors
- Hossain, S. J.; Pervin, T.; Suma, S. A.
- Source
- International Food Research Journal; 2016, Vol. 23 Issue 2, p556-563, 8p
- Subject
- SONNERATIACEAE
COOKING
PHENOLS
ANTIOXIDANTS
FRUIT storage
FOOD consumption
MANGROVE plants
- Language
- ISSN
- 19854668
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