Quantification of glucosinolates, anthocyanins, free amino acids, and vitamin C in inbred lines of cabbage (Brassica oleracea L.)-Reference-Cited by-同舟云学术

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Quantification of glucosinolates, anthocyanins, free amino acids, and vitamin C in inbred lines of cabbage (Brassica oleracea L.)

Published:2014-02 Issue: Volume:145 Page:77-85
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Park Suhyoung,Valan Arasu Mariadhas,Lee Min-Ki,Chun Jin-Hyuk,Seo Jeong Min,Lee Sang-Won,Al-Dhabi Naif Abdullah,Kim Sun-Ju

Funder

Research Cooperative Program

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference42 articles.

1. Anthocyanins;Anderson,2004

2. Characterization of anthocyanins in red cabbage using high resolution liquid chromatography coupled with photodiode array detection and electrospray ionization-linear ion trap mass spectrometry;Arapitsas;Food Chemistry,2008

3. Nutrient contents of kale (Brassica oleraceae L. Var. acephala DC.);Ayaz;Food Chemistry,2006

4. Glucosinolates, structures and analysis in food;Clarke;Analytical Methods,2010

5. Fruit and vegetable intakes and prostate cancer risk;Cohen;Journal of the National Cancer Institute,2000

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