Stability and antioxidative properties of acylated anthocyanins in three cultivars of red cabbage (Brassica oleracea L. var. capitata L. f. rubra)

Journal of the Science of Food and Agriculture

Volumn 89, Issue 7, 2009, Pages 1154-1158

  Pliszka, Barbara ^a   Huszcza Ciołkowska, Grazyna ^a   Mieleszkoa, Emilia ^a   Czaplicki, Sylwester ^a  

^a UNIVERSITY OF WARMIA AND MAZURY IN OLSZTYN   (Poland)

Author keywords

Acylated anthocyanins; Antioxidants; Red cabbage; Stability

Indexed keywords

BRASSICA OLERACEA; BRASSICA OLERACEA VAR. CAPITATA; CAPITATA;

EID: 65649132258     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.3565     Document Type: Article

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