Kinetic study of sulforaphane stability in blanched and un-blanched broccoli (Brassica oleracea var. italica) florets during storage at low temperatures
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DOI: 10.1007/s13197-018-3395-4
Abstract: Sulforaphane is a health-promoting compound found in broccoli. Given its high thermo-lability, its preservation through high-temperature processes seems inconvenient. Accordingly, storage at low temperature is an alternative. There are no studies about the evolution of… read more here.
Keywords: sulforaphane content; blanched blanched; low temperatures; blanched broccoli ... See more keywords