Učitavanje...

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...

Cijeli opis

Spremljeno u:
Bibliografski detalji
Izdano u:Prev Nutr Food Sci
Glavni autor: Kim, Seong Yeong
Format: Artigo
Jezik:Inglês
Izdano: The Korean Society of Food Science and Nutrition 2015
Teme:
Online pristup: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
Oznake: Dodaj oznaku
Bez oznaka, Budi prvi tko označuje ovaj zapis!