Effect of domestic cooking on the red cabbage hydrophilic antioxidants

International Journal of Food Science and Technology

Volumn 43, Issue 10, 2008, Pages 1770-1777

  Podsȩdek, Anna ^a   Sosnowska, Dorota ^a   Redzynia, Małgorzata ^a   Koziołkiewicz, Maria ^a  

^a LODZ UNIVERSITY OF TECHNOLOGY   (Poland)

Author keywords

Antioxidant activity; Brassica oleracea var capitata rubra; Food processing; Phenolic compounds; Vitamin C

Indexed keywords

BRASSICA OLERACEA; BRASSICA OLERACEA VAR. CAPITATA; CAPITATA;

EID: 51649097104     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2007.01697.x     Document Type: Article

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