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Chipurura, B. and M. Muchuweti, 2010. Effect of irradiation and high pressure processing technologies on the bioactive compounds and antioxidant capacities of vegetables. Asian J. Clin. Nutr., 2: 190-199. CrossRefDirect Link |
Chipurura, B., M. Muchuweti and F. Manditseraa, 2010. Effects of thermal treatment on the phenolic content and antioxidant activity of some vegetables. Asian J. Clin. Nutr., 2: 93-100. CrossRefDirect Link |
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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. CrossRef |
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Effect of irradiation and high pressure processing technologies on the bioactive compounds and antioxidant capacities of vegetables. Asian Journal of Clinical Nutrition Vol. 2, Issue 4, 190, 2010 |
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How to cite this article
M. Muchuweti, C. Mupure, A. Ndhlala, T. Murenje and M.A.N. Benhura, 2007. Screening of Antioxidant and Radical Scavenging Activity of Vigna ungiculata, Bidens pilosa and Cleome gynandra. American Journal of Food Technology, 2: 161-168.
DOI: 10.3923/ajft.2007.161.168
URL: https://scialert.net/abstract/?doi=ajft.2007.161.168
DOI: 10.3923/ajft.2007.161.168
URL: https://scialert.net/abstract/?doi=ajft.2007.161.168