Changes of phenolic acids and antioxidant activities during potherb mustard (Brassica juncea, Coss.) pickling

Food Chemistry

Volumn 108, Issue 3, 2008, Pages 811-817

  Fang, Zhongxiang ^a   Hu, Yuxia ^a   Liu, Donghong ^a   Chen, Jianchu ^a   Ye, Xingqian ^a  

^a ZHEJIANG UNIVERSITY   (China)

Author keywords

Antioxidant activity; Phenolic acid; Pickling; Potherb mustard

Indexed keywords

4 HYDROXYBENZOIC ACID; ANTIOXIDANT; CAFFEIC ACID; FERULIC ACID; GALLIC ACID; PARA COUMARIC ACID; PHENOL; PHENOL DERIVATIVE; PROTOCATECHUIC ACID; SINAPIC ACID; VANILLIC ACID;

AGRICULTURAL PROCEDURES; ANTIOXIDANT ACTIVITY; ARTICLE; BRASSICA; BRASSICA JUNCEA; CHEMICAL ANALYSIS; CHEMICAL COMPOSITION; CONTROLLED STUDY; DRY WEIGHT; FERMENTATION TECHNIQUE; NONHUMAN; PHYTOCHEMISTRY;

BRASSICA JUNCEA;

EID: 39049116991     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.11.033     Document Type: Article

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