Journal article

Changes of phenolic acids and antioxidant activities during potherb mustard (Brassica juncea, Coss.) pickling

Zhongxiang Fang, Yuxia Hu, Donghong Liu, Jianchu Chen, Xingqian Ye

Food Chemistry | ELSEVIER SCI LTD | Published : 2008

DOI: 10.1016/j.foodchem.2007.11.033

University of Melbourne Researchers

Citation metrics

34Web of Science
43Scopus

Keywords

Physical Sciences
Vegetables
Pickling
Phenolic Acid
Radical Scavenging Activity
Juice
Antioxidant Activity
Foods
Nisin
Life Sciences & Biomedicine
Fruit
Potherb Mustard
Food Science & Technology
Nutrition & Dietetics
Chemistry
Chemistry, Applied
Capacity
Assay
Cancer Prevention
Science & Technology
Resistant Leuconostoc-Mesenteroides