Effect of main vegetable ingredient on the glucosinolate, carotenoids, capsaicinoids, chlorophylls, and ascorbic acid content of kimchis

Author:

Kim Suna,Park Hyosun,Kim Jaecheol,Moon BoKyung

Publisher

Elsevier BV

Subject

Food Science

Reference41 articles.

1. Biochemical, microbiological, and nutritional aspects of kimchi (Korean fermented vegetable products);Cheigh;Crit. Rev. Food Sci. Nutr.,1994

2. Biosynthesis of L-ascorbic acid by microorganisms in kimchi fermentation process;Cheigh;Prev. Nutr. Food Sci.,1996

3. KEAP1 and done? Targeting the NRF2 pathway with sulforaphane;Dinkova-Kostova;Trends Food Sci. Technol.,2017

4. Health-promoting phytochemicals from 11 mustard cultivars at baby leaf and mature stages;Frazie;Molecules,2017

5. Nutritional and phytochemical characterization of radish (Raphanus sativus): a systematic review;Gamba;Trends Food Sci. Technol.,2021

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