@article{oai:niigata-u.repo.nii.ac.jp:00001669, author = {Myojin, Chiho and Yamaguchi, Tomoko and Takamura, Hitoshi and Matoba, Teruyoshi}, issue = {2}, journal = {Food Science and Technology Research}, month = {}, note = {In this study, we examined changes in radical-scavenging activity, as well as in ascorbic acid content, total phenol content and color, in 6 kinds of shredded vegetables during storage. Radical-scavenging activity, ascorbic acid content and total phenol content of red cabbage were initially higher than those of the other vegetables. In shredded vegetables stored at 10°C for 7 days under air or under nitrogen gas, radical-scavenging activity remained unchanged, but ascorbic acid in green pepper decreased in the first day and remained unchanged thereafter. Total phenolics also remained relatively constant in shredded vegetables during storage.}, pages = {198--204}, title = {Changes in the Radical-scavenging Activity of Shredded Vegetables During Storage}, volume = {14}, year = {2008} }