Effect of boiling on bioactive compounds and radical scavenging activity of anthocyanin-rich vegetables: Red amaranth and red skin potato
Crossref DOI link: https://doi.org/10.30574/gscbps.2019.7.2.0085
Published Online: 2019-05-30
Update policy: https://doi.org/10.30574/gscbps.ourcrossmarkpolicy
Kamrunnaher, Monalisa
Rashid, Mamunur
Sayem, A.S.M
Islam, Md Zohurul
