Antioxidant Content in Solanum Anguivi Lam Berries as Affected by Cooking at Different Stages of Ripening
Caroline Yaya Abbe, Nestor Aboa, Pascal Amédée Ahi & Ghislaine Chépo DAN · Asian Food Science Journal · 2019
Aims: In this research changes in vitamin C, flavonoids, polyphenols, tannins contents and antioxidant activity in Solanum anguivi Lam berries during ripening and heat treatment have been studied. Place and Duration of Study: Department of Food Science and Technology (UFR-STA), U...
Open access
Research Article
10.9734/afsj/2019/v13i230102