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

Food Chemistry

Volumn 88, Issue 4, 2004, Pages 503-509

  Zhang, Donglin ^a   Hamauzu, Yasunori ^a  

^a SHINSHU UNIVERSITY   (Japan)

Author keywords

Antioxidant activity; Ascorbic acid; Carotenoids; Conventional and microwave cooking; Phenolics

Indexed keywords

ASCORBIC ACID; CAROTENOID; PHENOL DERIVATIVE;

ANTIOXIDANT ACTIVITY; ARTICLE; BROCCOLI; DIETARY INTAKE; FLORET; MICROWAVE COOKING; VEGETABLE;

BRASSICA OLERACEA VAR. BOTRYTIS;

EID: 3242728745     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2004.01.065     Document Type: Article

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