Characterization of Phytochemicals and Antioxidant Activities of Red Radish Brines during Lactic Acid Fermentation

Red radish (Raphanus L.) pickles are popular appetizers or spices in Asian-style cuisine. However, tons of radish brines are generated as wastes from industrial radish pickle production. In this study, we evaluated the dynamic changes in colour properties, phenolics, anthocyanin profiles, phenolic a...

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Detalles Bibliográficos
Autores principales: Jing, Pu, Song, Li-Hua, Shen, Shan-Qi, Zhao, Shu-Juan, Pang, Jie, Qian, Bing-Jun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2014
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6271779/
https://www.ncbi.nlm.nih.gov/pubmed/25004074
http://dx.doi.org/10.3390/molecules19079675

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6271779/
https://www.ncbi.nlm.nih.gov/pubmed/25004074
http://dx.doi.org/10.3390/molecules19079675

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