Effects Of Storage Temperature On The Contents Of Carotenoids And Glucosinolates In Pakchoi (Brassica Rapa L. Ssp. Chinensis Var. Communis)

Journal of Food Biochemistry

Volumn 34, Issue 6, 2010, Pages 1186-1204

  Yang, Jing ^a   Zhu, Zhujun ^a,b   Wang, Zhizhou ^a   Zhu, Biao ^a  

^a ZHEJIANG UNIVERSITY   (China)

^b ZHEJIANG A F UNIVERSITY   (China)

Author keywords

[No Author keywords available]

Indexed keywords

BRASSICA RAPA; CHANGE TRENDS; GLUCOSINOLATES; LOW TEMPERATURES; PAKCHOI; STORAGE TEMPERATURES; WEIGHT LOSS;

CHLOROPHYLL;

BRASSICA RAPA; BRASSICA RAPA SUBSP. RAPA;

EID: 78650067489     PISSN: 01458884     EISSN: 17454514     Source Type: Journal    
DOI: 10.1111/j.1745-4514.2010.00358.x     Document Type: Article

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