Processing effects on antioxidant, glucosinolate, and sulforaphane contents in broccoli and red cabbage
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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… read more here.
Keywords: broccoli red; steaming microwaving; effects antioxidant; processing effects ... See more keywords