Efecto de tratamientos domésticos de cocción sobre la capacidad antioxidante de quintonil (Amaranthus hybridus), un cultivo poco valorado
This study evaluated the effects of cooking (boiling and steaming) on the content of total phenolic compounds (TPC), the antioxidant capacity determined by DPPH and ORAC and the inhibition of the formation of nitric oxide (NO) and peroxynitrite (ONOO-) on qintonil. TPC increased during steaming by 1...
| Autores principales: | , , |
|---|---|
| Formato: | Artículo |
| Lenguaje: | spa |
| Publicado: |
Universidad Autónoma de Nuevo León
2023
|
| Materias: | |
| Acceso en línea: | https://idcyta.uanl.mx/index.php/i/article/view/44 |