ShareAntioxidant responses in fermented cabbage and juice during storage.
Author(s) : CZAPSKI J., SZWEJDA J.
Type of article: Article
Summary
The antioxidant properties of three cultivars: Agresor F(1), Tolerator F(1), and Tekila F(1) of raw, and fermented cabbage were determined after 4, 12 and 24 weeks of storage at 4°C.
Details
- Original title: Antioxidant responses in fermented cabbage and juice during storage.
- Record ID : 2007-0250
- Languages: English
- Source: Veg. Crops Res. Bull. - vol. 64
- Publication date: 2006
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Indexing
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Themes:
Food engineering;
Vegetables - Keywords: Cabbage; Variety; Antioxidant; Vegetable; Fermentation; Expérimentation; Cold storage; Vegetable juice
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- Date : 2002
- Languages : Chinese
- Source: J. agric. Res. China - vol. 51 - n. 1
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- Date : 2004
- Languages : English
- Source: Veg. Crops Res. Bull. - vol. 60
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- Date : 1988
- Languages : Polish
- Source: Chlodnictwo - vol. 23 - n. 5-6
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- Author(s) : KALLELA M.
- Date : 2004
- Languages : English
- Source: Veg. Crops Res. Bull. - vol. 61
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- Author(s) : SINGH C., GREWAL K. S., SHARMA H. K.
- Date : 2006/01
- Languages : English
- Source: Int. J. Food Sci. Technol. - vol. 43 - n. 1
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