Work

Glucosinolates and vitamin C content in edible parts of broccoli florets after domestic cooking

Year: 2002

Type: article

Source: European Food Research and Technology

DOI: 10.1007/s00217-002-0560-8

Authors: Vallejo F., Tomás-Barberán F., García-Viguera C.

Institutions: Consejo Superior de Investigaciones Científicas, Centro de Edafología y Biología Aplicada del Segura

Language: English

Topic: Food Nutrient Composition and Product Development

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2044305950

FWCI: 3.356

Cites:

Cited by: 233

Related to: 10