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A Generalized Method for Determining Free Soluble Phenolic Acid Composition and Antioxidant Capacity of Cereals and Legumes
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Free phenolics and polyphenol oxidase (PPO): the factors affecting post-cut browning in eggplant (Solanum melongena)

Bibhuti Bhusan Mishra1, Satyendra Gautam, Arun Sharma

  • 1Food Technology Division, Bhabha Atomic Research Centre, Mumbai 400 085, India.

Food Chemistry
|April 9, 2013
PubMed

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