Impact of Household Cooking Techniques on African Nightshade and Chinese Cabbage on Phenolic Compounds, Antinutrients, in vitro Antioxidant, and β-Glucosidase Activity.
- DOI
- 10.3389/fnut.2020.580550
- Published
- 2020
- Container
- Frontiers in nutrition
- Publisher
- Not recorded
- Open access
- yes
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Cite this work
BibTeX
@article{allodium:10.3389/fnut.2020.580550,
title = {Impact of Household Cooking Techniques on African Nightshade and Chinese Cabbage on Phenolic Compounds, Antinutrients, in vitro Antioxidant, and β-Glucosidase Activity.},
author = {Managa MG and Shai J and Thi Phan AD and Sultanbawa Y and Sivakumar D},
year = {2020},
journal = {Frontiers in nutrition},
doi = {10.3389/fnut.2020.580550},
url = {https://doi.org/10.3389/fnut.2020.580550}
}RIS
TY - JOUR TI - Impact of Household Cooking Techniques on African Nightshade and Chinese Cabbage on Phenolic Compounds, Antinutrients, in vitro Antioxidant, and β-Glucosidase Activity. AU - Managa MG AU - Shai J AU - Thi Phan AD AU - Sultanbawa Y AU - Sivakumar D PY - 2020 JO - Frontiers in nutrition DO - 10.3389/fnut.2020.580550 UR - https://doi.org/10.3389/fnut.2020.580550 ER -
APA
MG, M., J, S., AD, T. P., Y, S., & D, S. (2020). Impact of Household Cooking Techniques on African Nightshade and Chinese Cabbage on Phenolic Compounds, Antinutrients, in vitro Antioxidant, and β-Glucosidase Activity.. Frontiers in nutrition. https://doi.org/10.3389/fnut.2020.580550
Source records
- pubmed · retrieved 2026-09-26T14:54:43.454Z