Enhancement of phenolic and flavonoid compounds in cabbage (Brassica oleraceae) following application of commercial seaweed extracts of the brown seaweed (Ascophyllum nodosum)

Agricultural and Food Science

Volumn 22, Issue 2, 2013, Pages 288-295

  Lola Luz, Theodora ^a,b   Hennequart, Franck ^c   Gaffney, Michael ^a  

^a ASHTOWN FOOD RESEARCH CENTRE   (Ireland)

^b Agrifood Scientific   (Ireland)

^c Oilean Glas Teo   (Ireland)

Author keywords

Ascophyllum nodosum; Cabbage; Flavonoids; Phytochemicals; Seaweed; Total phenolics

Indexed keywords

EID: 84879546216     PISSN: 14596067     EISSN: 17951895     Source Type: Journal    
DOI: 10.23986/afsci.7676     Document Type: Article

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