Effect of Fermentation on Antioxidant Properties of Red Cabbages

Food Biotechnology

Volumn 27, Issue 1, 2013, Pages 66-85

  Hunaefi, Dase ^a,b   Akumo, Divine Nkonyam ^a   Smetanska, Iryna ^a  

^a TECHNISCHE UNIVERSITÄT BERLIN   (Germany)

^b BOGOR AGRICULTURAL UNIVERSITY   (Indonesia)

Author keywords

antioxidant activity; flavonoids; flavonols; phenolics; sauerkraut; secondary metabolites

Indexed keywords

ANTI-OXIDANT ACTIVITIES; FLAVONOLS; PHENOLICS; SAUERKRAUT; SECONDARY METABOLITES;

BACILLI; FLAVONOIDS; LACTIC ACID; PHENOLS; PLANTS (BOTANY);

FERMENTATION;

EID: 84874015134     PISSN: 08905436     EISSN: 15324249     Source Type: Journal    
DOI: 10.1080/08905436.2012.755694     Document Type: Article

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