Antioxidant capacity of broccoli sprouts subjected to gastrointestinal digestion

E-ISSN： 1097-0010|95|9|1892-1902

ISSN： 0022-5142

Source： JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Vol.95, Iss.9, 2015-07, pp. : 1892-1902

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Effect of thermal processing and digestive protease on the antioxidant capacity of fruit juice–milk beverage model systems under simulated gastrointestinal digestion

INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Vol. 50, Iss. 10, 2015-10 ,pp. : 2306-2315

John Wiley & Sons Inc

Access to resources Recommend Favorite

Effect of thermal processing and digestive protease on the antioxidant capacity of fruit juice–milk beverage model systems under simulated gastrointestinal digestion

INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Vol. 950-5423, Iss. 10, 2015-10 ,pp. : 2306-2315

John Wiley & Sons Inc

Access to resources Recommend Favorite

Absorption and chemopreventive targets of sulforaphane in humans following consumption of broccoli sprouts or a myrosinase‐treated broccoli sprout extract

MOLECULAR NUTRITION & FOOD RESEARCH, Vol. 59, Iss. 3, 2015-03 ,pp. : 424-433

John Wiley & Sons Inc

Access to resources Recommend Favorite

Identification of antioxidant peptides of Jinhua ham generated in the products and through the simulated gastrointestinal digestion system

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Vol. 96, Iss. 1, 2016-01 ,pp. : 99-108

John Wiley & Sons Inc

Access to resources Recommend Favorite

Effects of physicochemical factors and in vitro gastrointestinal digestion on antioxidant activity of R‐phycoerythrin from red algae Bangia fusco‐purpurea

INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Vol. 50, Iss. 6, 2015-06 ,pp. : 1445-1451

John Wiley & Sons Inc

Access to resources Recommend Favorite