The influence of adding turnip roots (brassica rapa var. rapa l. ) powder on the antioxidant activity and acrylamide content in some fried foods
By: Mahfuz, Marwah Zaki; Abd al-Nur, Asteer Viktur; Abd al-Razzaq, Rajwa Ibrahim. Alexandria Science Exchange Journal. Vol. 40, no. 4 (Oct. / Dec. 2019), pp.717-730, 14 p.
Subjects: Activities; Antioxidants; Bioactive compounds; Brassica rapa; Calories