The effect of heating and fermenting on antioxidant properties of white cabbage

Food Chemistry

Volumn 108, Issue 3, 2008, Pages 853-861

  Kusznierewicz, Barbara ^a   Śmiechowska, Anna ^a   Bartoszek, Agnieszka ^a   Namieśnik, Jacek ^a  

^a GDANSK UNIVERSITY OF TECHNOLOGY   (Poland)

Author keywords

Antioxidant properties; Fermentation; Heat treatment; White cabbage

Indexed keywords

ANTIOXIDANT; REAGENT;

ANTIOXIDANT ACTIVITY; ARTICLE; CABBAGE; FERMENTATION; GLYCATION; HEAT TREATMENT; HEATING; TEMPERATURE DEPENDENCE; THERMODYNAMICS; THIN LAYER CHROMATOGRAPHY;

BRASSICA OLERACEA VAR. CAPITATA;

EID: 39049171076     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.11.049     Document Type: Article

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