Open AccessEffects of Processing Methods on Total Phenolic, Total Flavonoid and Antioxidant Capacities of Moringa Seeds
Author(s) -
Saira James
Publication year - 2022
Publication title -
food science and nutrition
Language(s) - English
Resource type - Journals
ISSN - 2470-1076
DOI - 10.24966/fsn-1076/100138
Subject(s) - flavonoid , moringa , roasting , antioxidant , antioxidant capacity , food science , chemistry , fermentation , traditional medicine , medicine , biochemistry
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