Free and bound phenolic compounds in leaves of pak choi (Brassica campestris L. ssp. chinensis var. communis) and Chinese leaf mustard (Brassica juncea Coss)

Food Chemistry

Volumn 110, Issue 4, 2008, Pages 838-846

  Harbaum, Britta ^a   Hubbermann, Eva Maria ^a   Zhu, Zhujun ^b   Schwarz, Karin ^a  

^a UNIVERSITY OF KIEL   (Germany)

^b ZHEJIANG A F UNIVERSITY   (China)

Author keywords

Cell wall bound phenolic compounds; Chinese Brassica vegetables; Chinese leaf mustard; Flavonoids; Hydroxycinnamic acids; Kaempferol; Leaf blade; Leaf stalk; Outer and inner leaf; Pak choi; Storage

Indexed keywords

COUMARIC ACID; FLAVONOID; PHENOL DERIVATIVE;

ARTICLE; BRASSICA; BRASSICA JUNCEA COSS; CHINA; CHINESE CABBAGE; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; CULTIVAR; LEAF LAMINA; NONHUMAN; PETIOLE; PLANT LEAF; PLANT STRESS; QUANTITATIVE ANALYSIS;

BRASSICA; BRASSICA JUNCEA; BRASSICA RAPA; BRASSICA RAPA SUBSP. CHINENSIS; BRASSICA RAPA SUBSP. PEKINENSIS;

EID: 43649099379     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.02.069     Document Type: Article

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