Work

Changes in Active Compounds and Biological Activities of Fresh-Cut Broccoli (Brassica oleracea var. italica) according to Storage Temperature

Year: 2025

Type: article

Abstract: Min Seong Park, Su Hyeong Heo, Woong Heo, Kwang Hyo Ko, Kyung-Hwan Boo, and Chang Sook Kim. Journal of the Korean Society of Food Science and Nutrition 2025;54:574-82. https://doi.org/10.3746/jkfn.2025.54.7.574

Source: Journal of the Korean Society of Food Science and Nutrition

DOI: 10.3746/jkfn.2025.54.7.574

Authors: Min Seong Park, Su Hyeong Heo, Woong Heo, Kwang Hyo Ko, Kyung-Hwan Boo, Chang Sook Kim

Institutions: Jeju National University, Jeju TechnoPark

Language: English

Topic: Postharvest Quality and Shelf Life Management

Subfield: Plant Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: hybrid

Funders: Ministry of Education, National Research Foundation of Korea

Awards: G2603643610, G432970442

OpenAlex ID: W4413272197

FWCI: 0.511

Cites: 40

Cited by: 1

Related to: 10