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Antimicrobial Effect of Extracts of Cruciferous Vegetables

✍ Scribed by Shu-Hui Hu; Jinn-Chyi Wang; Hsien-Feng Kung; Jih-Terng Wang; Wei-Lun Lee; Yi-Hsin Yang

Book ID
118649264
Publisher
Elsevier Science
Year
2004
Tongue
English
Weight
218 KB
Volume
20
Category
Article
ISSN
0257-5655

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## Abstract This study aimed to evaluate the effect of different blanching times on the antioxidant properties (antioxidant and free radical scavenging activities) and phenolic content of selected cruciferous vegetables. The study revealed that a 10‐min blanching time had a significant effect (__p_