Open AccessThe relationship between antibrowning, anti-radical and reducing capacity of Brassica and Allium extracts
Author(s) -
Mariela Cecilia Bustos,
Lina Marcela Agudelo-Laverde,
Florencia Mazzobre,
M. Pilar Buera
Publication year - 2014
Publication title -
international journal of food studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.239
H-Index - 11
ISSN - 2182-1054
DOI - 10.7455/ijfs.v3i1.212
Subject(s) - allium , brassica , chemistry , browning , food science , polyphenol , antioxidant , antioxidant capacity , horticulture , botany , biochemistry , biology