Purification and Biochemical Characterization of Peroxidase Isolated from White Cabbage (Brassica Oleracea var. capitata f. alba)
Author:
Publisher
Informa UK Limited
Subject
Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/10942912.2014.963868
Reference38 articles.
1. Podsedek, A. Natural antioxidants and antioxidant capacity of Brassica vegetables: A review. Food Science Technology 2005,40, 1–11.
2. Nosek, M.; Surowka, E.; Cebula, S.; Libik, A.; Goraj, S.; Miszalski, A.K.Z. Distribution pattern of antioxidants in white cabbage heads (Brassica oleracea L. var. capitata f. alba). Acta Physiologiae Plantarum 2011,33, 2125–2134.
3. Singh, J.; Upadhyay, A.K.; Bahadur, A.; Singh, B.; Singh, K.P.; Rai, M. Antioxidant phytochemicals in cabbage (Brassica oleracea L. var. capitata). Scientia Horticulturae 2006,108, 233–237.
4. Variability of carotenes, vitamin C, E and phenolics in Brassica vegetables
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