Effect of Boiling, Steaming and Microwaving on the Antioxidant and Antibacterial Properties of Parkia speciosa Seeds.
Saved in:
| Title: | Effect of Boiling, Steaming and Microwaving on the Antioxidant and Antibacterial Properties of Parkia speciosa Seeds. |
|---|---|
| Authors: | Limas LF; School of Science, Monash University Malaysia, Jalan Lagoon Selatan, Bandar Sunway, Selangor, Malaysia., Jeyaraj EJ; School of Science, Monash University Malaysia, Jalan Lagoon Selatan, Bandar Sunway, Selangor, Malaysia., Ng KY; School of Pharmacy, Monash University Malaysia, Jalan Lagoon Selatan, Bandar Sunway, Selangor, Malaysia., Choo WS; School of Science, Monash University Malaysia, Jalan Lagoon Selatan, Bandar Sunway, Selangor, Malaysia. choo.wee.sim@monash.edu. |
| Source: | Plant foods for human nutrition (Dordrecht, Netherlands) [Plant Foods Hum Nutr] 2025 Apr 16; Vol. 80 (2), pp. 110. Date of Electronic Publication: 2025 Apr 16. |
| Publication Type: | Journal Article |
| Journal Info: | Publisher: Kluwer Academic Country of Publication: Netherlands NLM ID: 8803554 Publication Model: Electronic Cited Medium: Internet ISSN: 1573-9104 (Electronic) Linking ISSN: 09219668 NLM ISO Abbreviation: Plant Foods Hum Nutr Subsets: MEDLINE |
| Database: | MEDLINE Ultimate |
|
Full text is not displayed to guests.
Login for full access.
|
|
| ISSN: | 1573-9104 |
|---|---|
| DOI: | 10.1007/s11130-025-01351-6 |
