Research Article
Effects of Thermal Treatment on the Phenolic Content and Antioxidant Activity of Some Vegetables

Citation to this article as recorded by ASCI
Gill, N.S. and M. Bali, 2012. Evaluation of antioxidant, antiulcer activity of 9-β-methyl-19-norlanosta-5-ene type glycosides from Cucumis sativus seeds. Res. J. Med. Plant, 6: 309-317.
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Rathnayaka, R.M.U.S.K., 2012. The effect of ultraviolet and heat treatments on microbial stability, antioxidant activity and sensory properties of ready-to-serve tropical almond drink. Am. J. Food Technol., 7 : 133-141.
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