Work

Effect of cooking on the antioxidant properties of coloured peppers

Year: 2008

Type: article

Source: Food Chemistry

DOI: 10.1016/j.foodchem.2008.03.022

Authors: Ai Mey Chuah, Ya-Chi Lee, Tomoko Yamaguchi, Hitoshi Takamura, Li-Jun Yin, Teruyoshi Matoba

Institutions: Nara Women's University, MingDao University, China Agricultural University

Language: English

Topic: Phytochemicals and Antioxidant Activities

Subfield: Biochemistry (medical)

Field: Medicine

Domain: Health Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2067631410

FWCI: 5.845

Cites: 41

Cited by: 326

Related to: 10