Influence of Cooking Methods on Bioactive Compound Content and Antioxidant Activity of Brussels Sprouts
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DOI: 10.3746/pnf.2017.22.4.353
Abstract: The effects of different cooking methods on total bioactive compound content were determined, and in vitro antioxidant activity in 80% ethanolic extracts of Brussels sprouts was evaluated by spectrophotometric methods. Compared to uncooked, steamed, and… read more here.
Keywords: antioxidant activity; bioactive compound; compound content; brussels sprouts ... See more keywords