Assessment of Bio-Compounds Content, Antioxidant Activity, and Neuroprotective Effect of Red Cabbage (Brassica oleracea var. Capitata rubra) Processed by Convective Drying at Different Temperatures
- DOI
- 10.3390/antiox12091789
- Published
- 2023-09-21
- Container
- Antioxidants
- Publisher
- MDPI AG
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.3390/antiox12091789,
title = {Assessment of Bio-Compounds Content, Antioxidant Activity, and Neuroprotective Effect of Red Cabbage (Brassica oleracea var. Capitata rubra) Processed by Convective Drying at Different Temperatures},
author = {Antonio Vega-Galvez and Luis S. Gomez-Perez and Francisca Zepeda and René L. Vidal and Felipe Grunenwald and Nicol Mejías and Alexis Pasten and Michael Araya and Kong Shun Ah-Hen},
year = {2023},
journal = {Antioxidants},
doi = {10.3390/antiox12091789},
url = {https://doi.org/10.3390/antiox12091789}
}RIS
TY - JOUR TI - Assessment of Bio-Compounds Content, Antioxidant Activity, and Neuroprotective Effect of Red Cabbage (Brassica oleracea var. Capitata rubra) Processed by Convective Drying at Different Temperatures AU - Antonio Vega-Galvez AU - Luis S. Gomez-Perez AU - Francisca Zepeda AU - René L. Vidal AU - Felipe Grunenwald AU - Nicol Mejías AU - Alexis Pasten AU - Michael Araya AU - Kong Shun Ah-Hen PY - 2023 JO - Antioxidants DO - 10.3390/antiox12091789 UR - https://doi.org/10.3390/antiox12091789 ER -
APA
Vega-Galvez, A., Gomez-Perez, L. S., Zepeda, F., Vidal, R. L., Grunenwald, F., Mejías, N., Pasten, A., Araya, M., & Ah-Hen, K. S. (2023). Assessment of Bio-Compounds Content, Antioxidant Activity, and Neuroprotective Effect of Red Cabbage (Brassica oleracea var. Capitata rubra) Processed by Convective Drying at Different Temperatures. Antioxidants. https://doi.org/10.3390/antiox12091789
Source records
- crossref · retrieved 2026-09-25T07:18:11.266Z