The contents of vitamin c, total phenolics, total flavonoids and antioxidant activity were determined in fresh and pickled leaf mustard.
结果表明：与腌制前相比芥菜中抗氧化物质含量与抗氧化活性都有不同程度的下降。
The contents of vitamin c, total phenolics, total flavonoids and antioxidant activity were determined in fresh and pickled leaf mustard.
结果表明：与腌制前相比芥菜中抗氧化物质含量与抗氧化活性都有不同程度的下降。
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