Changes of phenolic acids and antioxidant activities during potherb mustard (Brassica juncea, Coss.) pickling
Phenolic acids in potherb mustard (Brassica juncea, Coss.) were determined and the effects of pickling methods on the contents of total free phenolic acids, total phenolic acids, total phenolics, and antioxidant activities were investigated. Gallic acid, protocatechuic acid, p-hydroxybenzoic acid, v...
| Main Authors: | , , , , |
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| Format: | Journal Article |
| Published: |
Elsevier BV
2008
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| Online Access: | http://hdl.handle.net/20.500.11937/3595 |