Page 62-70

HIGHLIGHTS

• who: GRD from the Department of Botany, and (Autonomous), Coimbatore, Tamil Nadu, India have published the research work: Page 62-70, in the Journal: (JOURNAL)
• what: This present study was carried out to investigate the effect of moist heat cooking treatments of the green leafy vegetable on the total phenolic content and antioxidant potential using phosphomolybdenum reduction DPPH and ABTS radical scavenging activities.
• how: The spectral data were compared deviation. with a reference to identify the functional_groups Mao et_al observed that the phenolic existing in the sample. content and antioxidant capacity were higher . . .
  

   

  

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