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Changes in the phenolic compounds and antioxidant activities of mustard leaf (Brassica juncea) kimchi extracts during different fermentation periods
This study was conducted to investigate the changes in the total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activities of 80% methanol and water extracts from mustard leaf kimchi during different fermentation periods. The methanol extract exhibited higher TPC and TFC than...
সংরক্ষণ করুন:
| প্রকাশিত: | Food Sci Biotechnol |
|---|---|
| প্রধান লেখক: | , , , , , , , , |
| বিন্যাস: | Artigo |
| ভাষা: | Inglês |
| প্রকাশিত: |
The Korean Society of Food Science and Technology
2017
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| বিষয়গুলি: | |
| অনলাইন ব্যবহার করুন: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6049491/ https://ncbi.nlm.nih.gov/pubmed/30263516 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-017-0014-5 |
| ট্যাগগুলো: |
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