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Keyword [Red cabbage]
Result: 1 - 10 | Page: 1 of 1
1.
Studies On Extraction, Purification, Stability And Antioxidant Activity Of Anthocyanins From Red Cabbage
2.
The Extraction Of Red Cabbage/purple Sweet Potato And Preparation Of Acid-base Indicator Silk Fabric
3.
The Research Of Physical And Chemical Properties Of Anthocyanin Comounds In Red Cabbage And Applied In Analytical Chemistry
4.
Changes Of Functional Components And Effects Of Natural Preservative Agents In Fresh-cut Red Cabbage And Purple Flowering Stalks
5.
Study On The Analysis,Adsorption Separation Model And Properties Of Anthocyanins From Red Cabbage
6.
Effects Of Cooking Methods On Antioxidant Capacity And Glucosinolates In Red Cabbage
7.
Study On Effect From UV-C Treatment On Anthocyanin Biosynthesis And The Cloning Of Anthocyanin Acyltransferase Of Red Cabbage
8.
Quality Changes And Predictive Modeling Of The Shelf-life Of Fresh-cut Red Cabbage In The Cold-chain
9.
Effect Of Frying Methods On The Quality Of Red Abbage And Process Optimization
10.
Effects On Quality And Composition Of Fresh-cut Purple Cabbage With Different Antistaling Agents
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