Effect of Processing on Antioxidants and Their Activity in Dietary Fiber Powder from Cabbage Outer Leaves
Author:
Publisher
Informa UK Limited
Subject
Physical and Theoretical Chemistry,General Chemical Engineering
Link
http://www.tandfonline.com/doi/pdf/10.1080/07373937.2010.505543
Reference30 articles.
1. Natural antioxidants and antioxidant capacity of Brassica vegetables: A review
2. Antioxidant phytochemicals in cabbage (Brassica oleracea L. var. capitata)
3. Effects of Drying Temperature and Particle Size on Hydration Properties of Dietary Fiber Powder from Lime and Cabbage By-Products
4. Production of antioxidant dietary fibre powder from cabbage outer leaves
5. Preparation of high dietary fiber powder from lemon juice by-products1
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