Influence of Different Cooking Methods on the Concentration of Glucosinolates and Vitamin C in Broccoli

AuthID
 P-016-7C7
3
Author(s)
Soares A.
·
Carrascosa C.
·
Tipo de Documento
Review
Year published
2017
Publicado
in Food and Bioprocess Technology, ISSN: 19355130
Volume: 10, Número: 8, Páginas: 1387-1411 (24)
Indexing
Scopus®
Crossref®43
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85020389889
Source Identifiers
ISSN: 19355130
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