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National University of Singapore
Food Science & Technology
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Huang, D., Ou, B., & Prior, R.L. (2005). The chemistry behind antioxidant capacity assays. Journal of Agricultural and Food Chemistry, 53, 1841-1856.
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Sengul, M., Yildiz, H. & Kavaz, A. (2014). The effect of cooking on total polyphenolic content and antioxidant activity of selected vegetables. International Journal of Food Properties, 17, 481-490.
References
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