Effect of Fermentation on Antioxidant Properties of Red Cabbages
Author:
Publisher
Informa UK Limited
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Link
http://www.tandfonline.com/doi/pdf/10.1080/08905436.2012.755694
Reference28 articles.
1. Selection of LAB strains for fermented red beet juice production
2. Ability of Lactobacillus brevis strains to degrade food phenolic acids
3. Antioxidant activity of some algerian medicinal plants extracts containing phenolic compounds
4. Effect of Processing on the Antioxidant Vitamins and Antioxidant Capacity of Vigna sinensis Var. Carilla
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