articleJournal of Agricultural and Food ChemistryJul 17, 2002Closed access

Processed Sweet Corn Has Higher Antioxidant Activity

VDVeronica DewantoXWXianzhong WuRHRui Hai Liu

Cornell University

PubMed
Indexed incrossrefpubmed

Abstract

Processed fruits and vegetables have been long considered to have lower nutritional value than the fresh produce due to the loss of vitamin C during processing. Vitamin C in apples has been found to contribute

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904
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2.51
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100%
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26
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Authors

3

Topics & keywords

Topics
Keywords
  • Antioxidant
  • Food science
  • Phytochemical
  • Vitamin C
  • Chemistry
  • Ferulic acid
  • Vitamin E
  • Vitamin
UN Sustainable Development Goals
  • Zero hunger
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