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Fluctuations in Phenolic Content and Antioxidant Capacity of Green Vegetable Juices during Refrigerated Storage
Shinseoncho and kale were made into green vegetable juices by building block [shinsenocho branch (SB), shinsenocho leaf (SL), kale branch (KB), and kale leaf (KL)]. Fluctuations in their phenolic contents and antioxidant capacities were analyzed during refrigerated storage at 4°C for 28 days. Total...
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| Publicado no: | Prev Nutr Food Sci |
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| Autor principal: | |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
The Korean Society of Food Science and Nutrition
2015
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4596342/ https://ncbi.nlm.nih.gov/pubmed/26451353 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3746/pnf.2015.20.3.169 |
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