Fluctuations in Phenolic Content and Antioxidant Capacity of Green Vegetable Juices during Refrigerated Storage

Lignende værker

• Comparison of Nutritional Compositions and Antioxidant Activities of Building Blocks in Shinseoncho and Kale Green Vegetable Juices
  af: Kim, Seong Yeong
  Udgivet: (2012)
• Storage of Fruits and Vegetables in Refrigerator Increases their Phenolic Acids but Decreases the Total Phenolics, Anthocyanins and Vitamin C with Subsequent Loss of their Antioxidant Capacity
  af: Galani, Joseph H. Y., et al.
  Udgivet: (2017)
• Fluctuations in phenolic content, ascorbic acid and total carotenoids and antioxidant activity of fruit beverages during storage
  af: Castro-López, C., et al.
  Udgivet: (2016)
• Influence of different extracts addition on total phenols, anthocyanin content and antioxidant activity of blackberry juice during storage
  af: Blanka Bilić, et al.
  Udgivet: (2011-01-01)
• Evolution of the antioxidant capacity and phenolic contents of persimmon during fermentation
  af: Zou, Bo, et al.
  Udgivet: (2017)