Concepedia
1
Publications
102
Citations
H-Index
2009
Active since
Chai Wee Kerk is an author specializing in oxidative stress, food chemistry, and nutrition.
Top concepts
MedicineNutritionPharmacologyFood ChemistryOxidative Stress
Publications per year
2009–2009
Effect of boiling and stir frying on total phenolics, carotenoids and radical scavenging activity of pumpkin (Cucurbita moschato)
Azizah Abdul Hamid, Chai Wee Kerk, Azizah Osman et al. · 2009 · 102 citations
Food Chemistry, Nutrition, Stir Frying +13
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