Changes in the radical-scavenging activity of shredded vegetables during storage

Food Science and Technology Research

Volumn 14, Issue 2, 2008, Pages 198-204

  Myojin, Chiho ^a   Yamaguchi, Tomoko ^b   Takamura, Hitoshi ^b,c   Matoba, Teruyoshi ^b  

^a OCHANOMIZU UNIVERSITY   (Japan)

^b Department of Food Science and Nutrition ^*  (Japan)

^c NARA WOMEN'S UNIVERSITY   (Japan)

Author keywords

Ascorbic acid; Polyphenol; Radical scavenging activity; Shredded vegetables; Storage

Indexed keywords

BRASSICA OLERACEA VAR. CAPITATA;

EID: 51349110502     PISSN: 13446606     EISSN: None     Source Type: Journal    
DOI: 10.3136/fstr.14.198     Document Type: Article

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