Work

Phenolics, ascorbic acid, carotenoids and antioxidant activity of broccoli and their changes during conventional and microwave cooking

Year: 2004

Type: article

Source: Food Chemistry

DOI: 10.1016/j.foodchem.2004.01.065

Authors: Donglin Zhang, Yasunori Hamauzu

Institution: Shinshu University

Language: English

Topic: Phytochemicals and Antioxidant Activities

Subfield: Biochemistry (medical)

Field: Medicine

Domain: Health Sciences

SDG: Zero hunger

Open Access status: closed

Funder: Japan Society for the Promotion of Science

OpenAlex ID: W2067947142

FWCI: 7.171

Cites: 40

Cited by: 721

Related to: 10