Processed Sweet Corn Has Higher Antioxidant Activity

Processed fruits and vegetables have been long considered to have lower nutritional value than the fresh produce due to the loss of vitamin C during processing. Vitamin C in apples has been found to contribute

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Bibliographische Detailangaben
Veröffentlicht in:	Journal of agricultural and food chemistry 2002-08, Vol.50 (17), p.4959-4964
Hauptverfasser:	Dewanto, Veronica, Wu, Xianzhong, Liu, Rui Hai
Format:	Artikel
Sprache:	eng
Schlagworte:	Antioxidants - analysis Ascorbic Acid - analysis Biological and medical sciences Coumaric Acids - analysis Food Handling Food industries Fruit and vegetable industries Fundamental and applied biological sciences. Psychology General pharmacology Hot Temperature Medical sciences Nutritive Value Pharmacognosy. Homeopathy. Health food Pharmacology. Drug treatments Phenols - analysis Plant Extracts - chemistry Zea mays - chemistry
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Beschreibung
Zusammenfassung:	Processed fruits and vegetables have been long considered to have lower nutritional value than the fresh produce due to the loss of vitamin C during processing. Vitamin C in apples has been found to contribute
ISSN:	0021-8561 1520-5118
DOI:	10.1021/jf0255937