Wen-Qiang Guan

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  • Jie Wu, Wen Liu, +5 authors Zhi-Dong Wang
  • 2017
Red cabbage (Brassica oleracea L. var. capitata f. rubra DC.) is a fresh edible vegetable consumed globally that contains high levels of antioxidant compounds including anthocyanins. In this study, fresh-cut red cabbage was treated with different Ultraviolet-C (UV-C) dosages. Fifteen cyanidin derivatives were observed in UV-C treated fresh-cut red cabbage;(More)
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