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Effect of Food Preparation Technique on Antioxidant Activity and Plant Pigment Content in Some Vegetables Species

by Violeta Mitic, Vesna Stankov Jovanovic, Marija Dimitrijevic, Jelena Cvetkovic and Gordana Stojanovic

Journal of Food and Nutrition Research. 2013, 1(6), 121-127. DOI: 10.12691/jfnr-1-6-2
Pub. Date: November 19, 2013Views: 30114 Downloads: 22633Like: 37Citations: 5

antioxidant activity leafy green vegetables chlorophyll carotenoids correlation

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