Developmentally-related changes in phenolic and L-ascorbic acid content and antioxidant capacity of Chinese cabbage sprouts-Reference-Cited by-同舟云学术

Developmentally-related changes in phenolic and L-ascorbic acid content and antioxidant capacity of Chinese cabbage sprouts

Published:2019-09-12 Issue:2 Volume:57 Page:702-712
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Šola Ivana^ORCID,Vujčić Bok Valerija,Dujmović Mia,Rusak Gordana

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

http://link.springer.com/content/pdf/10.1007/s13197-019-04103-y.pdf

Reference36 articles.

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4. Brahmi F, Mechri B, Dhibi M, Hammami M (2015) Effect of growth stage and solvent extract on the antioxidant potential of olive leaves. J Plant Sci 3:1–7

5. Cartea ME, Francisco M, Soengas P, Velasco P (2011) Phenolic compounds in Brassica vegetables. Molecules 16:251–280

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