Effect of Stir Frying on the Antioxidant Capacity and Aroma Components of Bok Choy (Chinese Cabbage)-Reference-Cited by-同舟云学术

Effect of Stir Frying on the Antioxidant Capacity and Aroma Components of Bok Choy (Chinese Cabbage)

Published:2016-07-18 Issue:11 Volume:19 Page:2536-2549
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Zhang Yu¹,Lu Rui¹,Song Huanlu¹,Zheng Shuxiao²,Chen Yun²,Zhou Ning²

Affiliation:

1. Beijing Advanced Innovation Center for Food Nutrition and Human Health, Laboratory of Molecular Sensory Science, College of Food and Chemical Engineering, Beijing Technology and Business University, Beijing, China

2. Philips (China) Investment Co., Ltd., Shanghai, China

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2015.1118385

Reference34 articles.

1. Quantity and variety in fruit and vegetable intake and risk of coronary heart disease

2. Effect of glucose on glucosinolates, antioxidants and metabolic enzymes in Brassica sprouts

3. Antioxidant activity of lactic-fermented Chinese cabbage

4. Effect of microwave and conventional cooking on insoluble dietary fibre components of vegetables

5. Phenolics, ascorbic acid, carotenoids and antioxidant activity of broccoli and their changes during conventional and microwave cooking

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