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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- Author(s) : GRZEGORZEWSKA M., BADELEK E., KOSSON R.
- Date : 2004
- Languages : English
- Source: Veg. Crops Res. Bull. - vol. 60
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- Date : 1997
- Languages : Dutch
- Source: Proeftuinnieuws - vol. 7 - n. 9
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- Author(s) : CHARANJIT K., KAPOOR H. C.
- Date : 2001
- Languages : English
- Source: J. Food Process. Preserv. - vol. 25 - n. 5
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Effects of cutting and maturity on antioxidant ...
- Author(s) : LANA M. M., TIJSKENS L. M. M., KOOTEN O. van
- Date : 2005/05/02
- Languages : English
- Source: Proceedings of the Third International Symposium on applications of modelling as an innovative technology in the agri-food chain. Model-IT 2005.
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