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Effect of cooking on the antioxidant properties of coloured peppers

2008314 citationsJournal Article

Authors

Ai Mey Chuah · Nara Women's University

Ya-Chi Lee · MingDao University

Tomoko Yamaguchi · Nara Women's University

Hitoshi Takamura · Nara Women's University

Lijun Yin · China Agricultural University

Teruyoshi Matoba · Nara Women's University

Topics & Keywords

Phytochemicals and Antioxidant Activities Piperaceae Chemical and Biological Studies Free Radicals and Antioxidants

UN Sustainable Development Goals

Clean water and sanitation

Publication Details

Published in: Food Chemistry

Volume 111, Issue 1, pp. 20-28

DOI: 10.1016/j.foodchem.2008.03.022

Field-Weighted Citation Impact: 4.42

Effect of cooking on the antioxidant properties of coloured peppers | Researchclopedia