articleFood ChemistryFeb 21, 2005Closed access

The effect of cooking methods on total phenolics and antioxidant activity of selected green vegetables

NTNihal TürkmenFSFerda SarıYSY. Sedat Velioğlu

Ankara University

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Abstract

No abstract available for this paper.

Citation impact

879
total citations
FWCI
6.34
Percentile
100%
References
20
Citations per year

Authors

3

Topics & keywords

Topics
Keywords
  • Spinach
  • Food science
  • Squash
  • Chemistry
  • Gallic acid
  • Pepper
  • Antioxidant
  • Botany
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