Changes of phenolic acids and antioxidant activities during potherb mustard (Brassica juncea, Coss.) pickling

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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...

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Bibliographic Details
Main Authors:	Fang, Zhongxiang, Hu, Y., Liu, D., Chen, J., Ye, X.
Format:	Journal Article
Published:	Elsevier BV 2008
Online Access:	http://hdl.handle.net/20.500.11937/3595

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