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...

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Bibliographic Details
Published in:Food Sci Biotechnol
Main Authors: Park, Seo-Yeon, Jang, Hye-Lim, Lee, Jong-Hun, Choi, Youngmin, Kim, Haengran, Hwang, Jinbong, Seo, Dongwon, Kim, Sanghee, Nam, Jin-Sik
Format: Artigo
Language:Inglês
Published: The Korean Society of Food Science and Technology 2017
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Online Access: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
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