- Volume 20 Issue 3
DOI QR Code
Fluctuations in Phenolic Content and Antioxidant Capacity of Green Vegetable Juices during Refrigerated Storage
- Kim, Seong Yeong (Nutrition Education, Graduate School of Education, Kyonggi University)
- Received : 2015.06.23
- Accepted : 2015.09.04
- Published : 2015.09.30
Shinseoncho and kale were made into green vegetable juices by building block [shinsenocho branch (SB), shinsenocho leaf (SL), kale branch (KB), and kale leaf (KL)]. Fluctuations in their phenolic contents and antioxidant capacities were analyzed during refrigerated storage at
green vegetable juice;building block;refrigerated storage;antioxidant capacity;phenolic content
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- Mixed Beverage of Fruits and Vegetables: Effect of Refrigerated Storage on Antioxidant Capacity and Acceptance pp.1542-8044, 2017, https://doi.org/10.1080/15428052.2017.1390519