Cooking techniques improve the levels of bioactive compounds and antioxidant activity in kale and red cabbage - Concepedia

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Cooking techniques improve the levels of bioactive compounds and antioxidant activity in kale and red cabbage

116

Citations

31

References

2015

Year

Daniella Carisa Murador, Adriana Zerlotti Mercadante, Veridiana Vera de Rosso

Food ChemistryNutritionFood FunctionPolyphenolicsFood Bioactive CompoundAntioxidant ActivityBioactive CompoundsPublic HealthRed CabbageVegetable ProductionOxidative Stress

References

	Year	Citations

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