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Published in 2018 at "European Food Research and Technology"
DOI: 10.1007/s00217-018-3126-0
Abstract: The objective of this study is to investigate the effects of three home cooking methods traditionally used all around the world (boiling, steaming and microwaving) in two vegetables: broccoli and red cabbage. Their effects on…
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Keywords:
broccoli red;
steaming microwaving;
effects antioxidant;
processing effects ... See more keywords