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Physical character, total polyphenols, anthocyanin profile and antioxidant activity of red cabbage as affected by five processing methods

Si Tan, Xin Lan, Shan Chen, Xin Zhong, Wenfeng Li

2023Food Research International45 citationsDOI

Topics & Concepts

AnthocyaninRed cabbageChemistryPolyphenolFood scienceDPPHSteamingAntioxidantBiochemistryPhytochemicals and Antioxidant ActivitiesGenomics, phytochemicals, and oxidative stressFood Quality and Safety Studies
Physical character, total polyphenols, anthocyanin profile and antioxidant activity of red cabbage as affected by five processing methods | Litcius