Free and insoluble-bound phenolics: How does the variation of these compounds affect the antioxidant properties of mustard grains during germination?
Gabriela Boscariol Rasera, Marina Hermenegildo Hilkner, Ruann Janser Soares de Castro
Topics & Concepts
Gallic acidABTSGerminationChemistryDPPHFood scienceWhite mustardBrassicaFerulic acidMustard seedRutinBotanyAntioxidantOrganic chemistryBiologyPhytochemicals and Antioxidant ActivitiesFree Radicals and AntioxidantsGenomics, phytochemicals, and oxidative stress