Effect of cooking methods on the health‐promoting compounds, antioxidant activity and nitrate of tatsoi ( Brassica rapa L. ssp. narinosa )-Reference-Cited by-同舟云学术

Effect of cooking methods on the health‐promoting compounds, antioxidant activity and nitrate of tatsoi ( Brassica rapa L. ssp. narinosa )

Published:2019-05-20 Issue:8 Volume:43 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Yang Wenjie¹²^ORCID,Lu Xinjun²,Zhang Yi²,Qiao Yang²

Affiliation:

1. Key Laboratory of Horticultural Plant Biology, Ministry of Education; College of Horticulture and Forestry Science Huazhong Agricultural University Wuhan People’s Republic of China

2. College of Horticulture and Forestry Science Huazhong Agricultural University Wuhan People’s Republic of China

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14008

Reference47 articles.

1. Nitrate and nitrite contents of some fresh and processed Egyptian vegetables

2. Phenolic compounds in plants and agri-industrial by-products: Antioxidant activity, occurrence, and potential uses

3. Cooking Methods and Storage Treatments of Potato: Effects on Carotenoids, Antioxidant Activity, and Phenolics

4. Use of a free radical method to evaluate antioxidant activity

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