Physical character, total polyphenols, anthocyanin profile and antioxidant activity of red cabbage as affected by five processing methods
Author:
Funder
Natural Science Foundation Project of Chongqing
Publisher
Elsevier BV
Subject
Food Science
Reference43 articles.
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2. Improving dyeability of modified cotton fabrics by the natural aqueous extract from red cabbage using ultrasonic energy;Ben Ticha;Carbohydrate Polymers,2016
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5. Bioactive compounds and antioxidant capacity in freeze-dried red cabbage by FT-NIR and MIR spectroscopy and chemometric tools;Carames;Food Analytical Methods,2020
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