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Anthocyanin, phenolics and antioxidant activity changes in purple waxy corn as affected by traditional cooking

Bhornchai Harakotr1, Bhalang Suriharn1, Ratchada Tangwongchai2

  • 1Department of Plant Science and Agricultural Resources, Khon Kaen University, Khon Kaen 40002, Thailand; Plant Breeding Research Center for Sustainable Agriculture, Khon Kaen University, Khon Kaen 40002, Thailand.

Food Chemistry
|July 6, 2014
PubMed

Keywords:
Antioxidant capacityBioactive compoundsDomestic cookingPurple waxy maize

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