Effect of slightly acidic electrolyzed water on bioactive compounds and morphology of broccoli sprouts

Li-Zhen Li(China Agricultural University), Haijie Liu(Capital Medical University), Jianxiong Hao(Hebei University of Science and Technology), Satoru Nirasawa(Japan International Research Center for Agricultural Sciences), Zhengqiang Jiang(China Agricultural University), Shuhui Song
Food Research International
November 4, 2017
10.1016/j.foodres.2017.10.052
Cited by 50

Related Papers

The isolation and identification of two compounds with predominant radical scavenging activity in hempseed (seed of Cannabis sativa L.)
|Food Chemistry|2012|166
Quality evaluation and drying kinetics of shitake mushrooms dried by hot air, infrared and intermittent microwave–assisted drying methods
|LWT|2019|165
Database Resources of the BIG Data Center in 2018
|Nucleic Acids Research|2017|159
Dual effects of slightly acidic electrolyzed water (SAEW) treatment on the accumulation of γ-aminobutyric acid (GABA) and rutin in germinated buckwheat
|Food Chemistry|2016|91
Roles of hydroxyl radicals in electrolyzed oxidizing water (EOW) for the inactivation of Escherichia coli
|International Journal of Food Microbiology|2012|84