Effects of Cooking Method on the Antioxidant Activity and Inhibition of Lipid Peroxidation of the Javanese Salad “Pecel” Vegetables and Its Peanut Sauce Dressing

<div>The cooked Pecel vegetables and peanut sauce are ready to be consumed by mixing/dressing the vegetables with the peanut sauce. In this study, the cooked vegetables and peanut sauce were homogenised using a kitchen blender for analyses.</div>

International Journal of Food Science

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Figure 3

Figure 3: Effects of Cooking Method on the Antioxidant Activity and Inhibition of Lipid Peroxidation of the Javanese Salad “Pecel” Vegetables and Its Peanut Sauce Dressing 

Figure 3 | Effects of Cooking Method on the Antioxidant Activity and Inhibition of Lipid Peroxidation of the Javanese Salad “Pecel” Vegetables and Its Peanut Sauce Dressing 