Anthocyanins profile and antioxidant capacity of red cabbages are influenced by genotype and vegetation period

Journal of Functional Foods

Volumn 7, Issue 1, 2014, Pages 201-211

  Wiczkowski, Wieslaw ^a   Topolska, Joanna ^a   Honke, Joanna ^a  

^a INSTITUTE OF ANIMAL REPRODUCTION AND FOOD RESEARCH   (Poland)

Author keywords

Acylated anthocyanins; Antioxidant activity; HPLC DAD MS MS; Nonacylated anthocyanins; Red cabbage; Vegetation period

Indexed keywords

BRASSICA OLERACEA VAR. CAPITATA;

EID: 84898039903     PISSN: 17564646     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jff.2014.02.011     Document Type: Article

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