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A comparative evaluation of nutritional properties, antioxidant capacity and physical characteristics of cabbage (Brassica oleracea var. Capitate var L.) subjected to different drying methods.
Xu, Yayuan; Xiao, Yadong; Lagnika, Camel; Li, Dajing; Liu, Chunquan; Jiang, Ning; Song, Jiangfeng; Zhang, Min.
Afiliação
  • Xu Y; Jiangsu Academy of Agricultural Sciences, Institute of Agro-product Processing, Nanjing, Jiangsu, China.
  • Xiao Y; Jiangsu Academy of Agricultural Sciences, Institute of Agro-product Processing, Nanjing, Jiangsu, China.
  • Lagnika C; Jiangsu Academy of Agricultural Sciences, Institute of Agro-product Processing, Nanjing, Jiangsu, China.
  • Li D; Jiangsu Academy of Agricultural Sciences, Institute of Agro-product Processing, Nanjing, Jiangsu, China.
  • Liu C; Jiangsu Academy of Agricultural Sciences, Institute of Agro-product Processing, Nanjing, Jiangsu, China. Electronic address: liuchunquan@163.com.
  • Jiang N; Jiangsu Academy of Agricultural Sciences, Institute of Agro-product Processing, Nanjing, Jiangsu, China.
  • Song J; Jiangsu Academy of Agricultural Sciences, Institute of Agro-product Processing, Nanjing, Jiangsu, China.
  • Zhang M; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.
Food Chem ; 309: 124935, 2020 Mar 30.
Article em En | MEDLINE | ID: mdl-31732250

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Brassica / Dessecação / Antioxidantes Idioma: En Revista: Food Chem Ano de publicação: 2020 Tipo de documento: Article País de afiliação: China País de publicação: Reino Unido

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Brassica / Dessecação / Antioxidantes Idioma: En Revista: Food Chem Ano de publicação: 2020 Tipo de documento: Article País de afiliação: China País de publicação: Reino Unido