1. Changes in phytochemicals, anti-nutrients and antioxidant activity in leafy vegetables by microwave boiling with normal and 5% NaCl solution. (1st June 2015) Authors: Singh, Shrawan; Swain, S.; Singh, D.R.; Salim, K.M.; Nayak, Dipak; Roy, S. Dam Journal: Food chemistry Issue: Volume 176(2015) Page Start: 244 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗