✦ LIBER ✦

Changes in the content and composition of anthocyanins in red cabbage and its antioxidant capacity during fermentation, storage and stewing

✍ Scribed by Wiczkowski, Wieslaw; Szawara-Nowak, Dorota; Topolska, Joanna

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Changes in the radical-scavenging activi

✍ Chiho Myojin; Tomoko Yamaguchi; Hitoshi Takamura; Teruyoshi Matoba 📂 Article 📅 2004 🏛 IOS Press 🌐 English ⚖ 35 KB

Decline in antioxidant capacity of India

✍ Vijay Naithani; Smitha Nair; Poonam Kakkar 📂 Article 📅 2006 🏛 Elsevier Science 🌐 English ⚖ 310 KB

Changes in antioxidants and taste-relate

✍ A. Raffo; I. Baiamonte; F. Paoletti 📂 Article 📅 2007 🏛 Springer 🌐 English ⚖ 447 KB

Influence of Storage Temperature on the

✍ I. Odriozola-Serrano; R. Soliva-Fortuny; O. Martín-Belloso 📂 Article 📅 2009 🏛 Institute of Food Technologists 🌐 English ⚖ 308 KB

Changes in the contents of ATP and its r

✍ Qi Wang; Changhu Xue; Zhaojie Li; Xueyan Fu; Jie Xu; Yong Xue 📂 Article 📅 2007 🏛 SP Science Press 🌐 English ⚖ 491 KB

Composition of Main Carotenoids in Korea

✍ S. KIM; J. PARK; I. K. HWANG 📂 Article 📅 2004 🏛 Institute of Food Technologists 🌐 English ⚖ 398 KB