Open AccessEffect of Heat on Antioxidant Capacity of Black Radish (<i>Raphanus sativus</i> L. var <i>niger</i>) Root
Author(s) -
Enkhtsetseg Enkhtuya,
Enkhtsetseg Lhamsuren,
Minjmaa Tsend
Publication year - 2022
Publication title -
journal of food and nutrition research
Language(s) - English
Resource type - Journals
eISSN - 2333-1240
pISSN - 2333-1119
DOI - 10.12691/jfnr-10-3-7
Subject(s) - raphanus , dpph , abts , chemistry , food science , antioxidant , antioxidant capacity , pasteurization , heat stability , botany , biochemistry , biology , materials science , composite material