EFFECTS OF DIFFERENT COOKING PROCEDURE ON BIOACTIVE COMPOUND CONTENTS AND ANTIOXIDANT ACTIVITY IN CABBAGE

Eun-Sun Hwang; Gun-Hee Kim

XVI World Congress of Food Science and Technology - IUFoST

ISSN: 2304-7992

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EFFECTS OF DIFFERENT COOKING PROCEDURE ON BIOACTIVE COMPOUND CONTENTS AND ANTIOXIDANT ACTIVITY IN CABBAGE

Eun-Sun Hwang ¹ ; Gun-Hee Kim

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Eun-Sun Hwang; Gun-Hee Kim. EFFECTS OF DIFFERENT COOKING PROCEDURE ON BIOACTIVE COMPOUND CONTENTS AND ANTIOXIDANT ACTIVITY IN CABBAGE. In: XVI WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY - IUFOST, 2012, . Anais eletrônicos..., Galoá, 2012. Disponível em: <https://proceedings.science/iufost/papers/effects-of-different-cooking-procedure-on-bioactive-compound-contents-and-antiox?lang=en>. Acesso em: 03 Out. 2026. Copy citation

Eun-Sun Hwang, 2022, EFFECTS OF DIFFERENT COOKING PROCEDURE ON BIOACTIVE COMPOUND CONTENTS AND ANTIOXIDANT ACTIVITY IN CABBAGE. In: XVI World Congress of Food Science and Technology - IUFoST. Campinas : Galoá. 2012. Available from: <https://proceedings.science/iufost/papers/effects-of-different-cooking-procedure-on-bioactive-compound-contents-and-antiox?lang=en>. Copy citation

Eun-Sun Hwang. (2022, May). EFFECTS OF DIFFERENT COOKING PROCEDURE ON BIOACTIVE COMPOUND CONTENTS AND ANTIOXIDANT ACTIVITY IN CABBAGE. Paper presented at the XVI World Congress of Food Science and Technology - IUFoST. Copy citation

Eun-Sun Hwang, EFFECTS OF DIFFERENT COOKING PROCEDURE ON BIOACTIVE COMPOUND CONTENTS AND ANTIOXIDANT ACTIVITY IN CABBAGE. In: XVI World Congress of Food Science and Technology - IUFoST; ... Campinas : Galoá; 2012. Available from: https://proceedings.science/iufost/papers/effects-of-different-cooking-procedure-on-bioactive-compound-contents-and-antiox?lang=en Copy citation

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¹ Department of Nutrition and Culinary Science / Hankyong National University

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Bioactive Compounds and Functional Foods

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