Changes in Carotenoid and Anthocyanin Contents, as well as Antioxidant Activity during Storage of Lettuce-Reference-Cited by-同舟云学术

Changes in Carotenoid and Anthocyanin Contents, as well as Antioxidant Activity during Storage of Lettuce

Published:2015-09-30 Issue:9 Volume:44 Page:1325-1332
ISSN:1226-3311
Container-title:Journal of the Korean Society of Food Science and Nutrition
language:en
Short-container-title:Journal of the Korean Society of Food Science and Nutrition

Author:

Park Woo Sung,Kim Hye Jin,Chung Hye-Jin,Chun Man Seog,Kim Seong Tae,Seo Seung Yeon,Lim Seong Ho,Jeong Yeong Hak,Chun Jeewon,An Sun Kyoung,Ahn Mi-Jeong

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

http://ocean.kisti.re.kr/downfile/crosscheck/kfn/JAKO201528559178225.pdf

Reference25 articles.

1. In vivo functions of carotenoids in higher plants

2. Carotenoids and human health

3. Bioactivity and protective effects of natural carotenoids

4. Anti-inflammatory effects of anthocyanins-rich extract from bilberry (Vaccinium myrtillusL.) on croton oil-induced ear edema andPropionibacterium acnesplus LPS-induced liver damage in mice

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