THE EFFECT OF PICKLING ON TOTAL PHENOLIC CONTENTS AND ANTIOXIDANT ACTIVITY OF 10 VEGETABLES
Author:
Publisher
Scientific Web Journals (SWJ)
Subject
Applied Mathematics
Cited by 21 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Changes in polyphenolic compounds and antioxidant activity of Japanese pickled apricot with salted red perilla leaf during pickling and digestion process;Food Research International;2024-09
2. Changes in free amino acid, phenolic, triterpene and biogenicamine contents in Coccinia grandis pickles during aging;Journal of Agriculture and Food Research;2024-03
3. Tasting of traditional Polish fermented cucumbers: Microbiology, morpho-textural features, and volatilome;Food Research International;2024-02
4. Effects of freeze-drying and vacuum-drying on the quality, total phenolic contents, and antioxidant activities of bee honey in northern Thailand;AIMS Agriculture and Food;2024
5. Effects of brining and standardized drying on the composition, shelf stability, microbial safety and antioxidant status of four wild edible vegetables;Sustainable Food Technology;2024
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