Se improves indole glucosinolate hydrolysis products content, Se-methylselenocysteine content, antioxidant capacity and potential anti-inflammatory properties of sauerkraut
8 páginas, 2 tablas, 2 figuras
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| Main Authors: | , , , , , , , |
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| Other Authors: | |
| Format: | artículo biblioteca |
| Language: | English |
| Published: |
Elsevier
2012-05-15
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| Subjects: | Fermented cabbage, Selenium, Glucosinolate breakdown products, Antioxidant activity, Anti-inflammatory activity, |
| Online Access: | http://hdl.handle.net/10261/55073 http://dx.doi.org/10.13039/501100007273 http://dx.doi.org/10.13039/501100000780 http://dx.doi.org/10.13039/501100003339 http://dx.doi.org/10.13039/100012818 |
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