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Effect of different drying and cooking treatments on phytoc..:

Amna HAMEED ; Naeem FATIMA ; Hassan IFTIKHAR...
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612023000100612&lng=en&tlng=en. , 2023

Link: https://doi.org/10.1590/fst.101622

RT Journal
T1 <Title>Effect of different drying and cooking treatments on phytochemicals and antioxidant activity in broccoli: an experimental in vitro study</Title>

UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:4db1b82ec83045e0a4b4e29f70c97070&Exemplar=1&LAN=DE
				
A1 Amna HAMEED
A1 Naeem FATIMA
A1 Hassan IFTIKHAR
A1 Asim MEHMOOD
A1 Muhammad Rizwan TARIQ
A1 Shinawar Waseem ALI
A1 Sajid ALI
A1 Muhammad SHAFIQ
A1 Zulfiqar AHMAD
A1 Umair ALI
A1 Madiha GHAZANFAR
A1 Madiha IFTIKHAR
A1 Waseem SAFDAR
A1 Asif AHMAD
A1 Zunaira BASHARAT
A1 Zujaja UMER
A1 Maham KHALID
PB Sociedade Brasileira de Ciência e Tecnologia de Alimentos
YR 2023
K1 broccoli
K1 cooking
K1 drying
K1 phytochemical
K1 antioxidant activity
K1 Nutrition. Foods and food supply
K1 TX341-641
K1 Technology (General)
K1 T1-995
JF http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612023000100612&lng=en&tlng=en
LK http://dx.doi.org/https://doi.org/10.1590/fst.101622
DO https://doi.org/10.1590/fst.101622
SF ELIB - SuUB Bremen

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