Antioxidant activity of lactic-fermented Chinese cabbage

Food Chemistry

Volumn 115, Issue 3, 2009, Pages 912-917

  Sun, Yu Ping ^a,b   Chou, Cheng Chun ^a   Yu, Roch Chui ^a  

^a NATIONAL TAIWAN UNIVERSITY   (Taiwan)

^b CHING KUO INSTITUTE OF MANAGEMENT AND HEALTH   (Taiwan)

Author keywords

DPPH radical scavenging effect; Fe2+ ion chelating; Lactic fermented cabbage; Reducing activities; Total flavonoid content; Total phenolic content

Indexed keywords

EID: 62549128165     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.12.097     Document Type: Article

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