Thermal-induced changes of kale’s antioxidant activity...

Food Chemistry 2013 / 06 Vol. 138; Iss. 2-3

Thermal-induced changes of kale’s antioxidant activity analyzed by HPLC–UV/Vis-online-TEAC detection

Fiol, Michaela, Weckmüller, Annika, Neugart, Susanne, Schreiner, Monika, Rohn, Sascha, Krumbein, Angelika, Kroh, Lothar W.
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Volume:
138
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2012.10.101
Date:
June, 2013
File:
PDF, 645 KB
english, 2013
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