Effect of domestic cooking on the red cabbage hydrophilic antioxidants
Article first published online: 10 SEP 2008
© 2008 The Authors. Journal compilation © 2008 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 43, Issue 10, pages 1770–1777, October 2008
How to Cite
Podsędek, A., Sosnowska, D., Redzynia, M. and Koziołkiewicz, M. (2008), Effect of domestic cooking on the red cabbage hydrophilic antioxidants. International Journal of Food Science & Technology, 43: 1770–1777. doi: 10.1111/j.1365-2621.2007.01697.x
- Issue published online: 10 SEP 2008
- Article first published online: 10 SEP 2008
- (Received 18 July 2006; Accepted in revised form 21 September 2007)
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