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Changes in the content and composition of anthocyanins in red cabbage and its antioxidant capacity during

Wieslaw Wiczkowski1, Dorota Szawara-Nowak1, Joanna Topolska1

  • 1Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences in Olsztyn, Tuwima 10, 10-748 Olsztyn, Poland.

Food Chemistry
|August 24, 2014
PubMed

Keywords:
Antioxidant capacityFermentationHPLC-DAD-MS/MSNonacylated and acylated anthocyaninsRed cabbageStewingStorage

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