J. Agric. Food Chem. 2002, 50, 4959−4964
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Processed Sweet Corn Has Higher Antioxidant Activity VERONICA DEWANTO,† XIANZHONG WU,†
AND
RUI HAI LIU*,†,‡
Department of Food Science and Institute of Comparative and Environmental Toxicology, Stocking Hall, Cornell University, Ithaca, New York 14853
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
