Influence of Cooking Methods on In Vitro Bioaccessibility of Phenolics, Flavonoids, and Antioxidant Activity of Red Cabbage - Concepedia

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Influence of Cooking Methods on In Vitro Bioaccessibility of Phenolics, Flavonoids, and Antioxidant Activity of Red Cabbage

16

Citations

27

References

2022

Year

Suélen Ávila, Sara Zalamanski, Lilian Mitsuko Tanikawa, Cláudia Carneiro Hecke Krüger, Sila Mary Rodrigues Ferreira

Plant Foods for Human Nutrition

Food ChemistryNutritionPolyphenolicsFood Bioactive CompoundVitro BioaccessibilityPhytochemicalPhytochemistryRed CabbageVegetable ProductionCooking MethodsOxidative Stress

References

	Year	Citations

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