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Effect of cooking on the concentration of bioactive compoun..:
dos Reis, Luzia Caroline Ramos
;
de Oliveira, Viviani Ruffo
;
Hagen, Martine Elisabeth Kienzle
...
Food Chemistry. 172 (2015) - p. 770-777 , 2015
Link:
https://doi.org/10.1016/j.foodchem.2014.09.124
RT Journal T1
Effect of cooking on the concentration of bioactive compounds in broccoli (Brassica oleracea var. Avenger) and cauliflower (Brassica oleracea var. Alphina F1) grown in an organic system
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodchem.2014.09.124&Exemplar=1&LAN=DE A1 dos Reis, Luzia Caroline Ramos A1 de Oliveira, Viviani Ruffo A1 Hagen, Martine Elisabeth Kienzle A1 Jablonski, André A1 Flôres, Simone Hickmann A1 de Oliveira Rios, Alessandro PB Elsevier BV YR 2015 SN 0308-8146 JF Food Chemistry VO 172 SP 770 OP 777 LK http://dx.doi.org/https://doi.org/10.1016/j.foodchem.2014.09.124 DO https://doi.org/10.1016/j.foodchem.2014.09.124 SF ELIB - SuUB Bremen
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