Effect of Different Cooking Methods on Color, Phytochemical Concentration, and Antioxidant Capacity of Raw and Frozen Brassica Vegetables
Pellegrini, Nicoletta, Chiavaro, Emma, Gardana, Claudio, Mazzeo, Teresa, Contino, Daniele, Gallo, Monica, Riso, Patrizia, Fogliano, Vincenzo, Porrini, MarisaVolume:
58
Language:
english
Journal:
Journal of Agricultural and Food Chemistry
DOI:
10.1021/jf904306r
Date:
April, 2010
File:
PDF, 965 KB
english, 2010