Effects of conventional cooking techniques on the glucosinolate content and antioxidant properties of red cabbage (Brassica oleracea var. capitata f. rubra) and white cabbage (Brassica oleracea var. capitata f. alba)
Glucosinolates are biologically active compounds found in the Brassicaceae family and they, along with their hydrolysis products, have been studied due to their anticancer properties. The present study analyzed the glucosinolate content and biological properties of extracts from samples of red cabba...
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| Main Authors: | , |
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| Format: | text |
| Language: | English |
| Published: |
Animo Repository
2021
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| Online Access: | https://animorepository.dlsu.edu.ph/etdb_chem/1 |
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| Institution: | De La Salle University |
| Language: | English |