Open AccessAssessment of the bioaccessibility of phenolic compounds and antioxidant activity in raw and pickled white cabbage and gherkins
Author(s) -
Müzeyyen Berkel Kaşıkçı,
Neriman Bağdatlıoğlu
Publication year - 2022
Publication title -
italian journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.281
H-Index - 33
eISSN - 2239-5687
pISSN - 1120-1770
DOI - 10.15586/ijfs.v34i4.2267
Subject(s) - pickling , food science , chemistry , antioxidant , raw material , antioxidant capacity , phenols , digestion (alchemy) , biochemistry , organic chemistry , chromatography
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