Work

Effect of boiling cooking on antioxidant activities and phenolic content of selected Iranian vegetables.

Year: 2015

Type: article

Source: Research Journal of Pharmaceutical Biological and Chemical Sciences

Authors: Ali Mirzaei, Mahsa Mirzaei, Mehrzad Jafari Barmak

Language: English

Topic: Phytochemicals and Antioxidant Activities

Subfield: Biochemistry (medical)

Field: Medicine

Domain: Health Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2187914262

FWCI: 0.193

Cites:

Cited by: 4

Related to: 10