Effect of Boiling on the Antioxidant Potential of Cabbage Varieties
The aim of this study was to investigate the effect of boiling cooking method on the total polyphenolic content, ascorbic acid concentration, pigments amount and total antioxidant activity of four cabbage varieties (De Buzau cabbage, Buzoiana cabbage, Magura cabbage and De Isalnita cabbage) from Buz...
Gardado en:
| Principais autores: | , , , , , |
|---|---|
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
AcademicPres
2019-11-01
|
| Series: | Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology |
| Assuntos: | |
| Acceso en liña: | https://journals.usamvcluj.ro/index.php/fst/article/view/13509 |
| Tags: |
Sen Etiquetas, Sexa o primeiro en etiquetar este rexistro!
|