Comment on effects of microwave cooking conditions on bioactive compounds present in broccoli inflorescences

Journal of Agricultural and Food Chemistry

Volumn 56, Issue 6, 2008, Pages 2296-

  Lippi, Giuseppe ^a   Salvagno, Gian Luca ^a   Montagnana, Martina ^a   Guidi, Gian Cesare ^a  

^a UNIVERSITY OF VERONA   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

VITAMIN K GROUP;

BRASSICA; CHEMISTRY; LETTER; MICROWAVE RADIATION;

BRASSICA; MICROWAVES; VITAMIN K;

BRASSICA OLERACEA VAR. ITALICA;

EID: 41849151126     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0734469     Document Type: Letter

References (3)

1. López-Berenguer, C.; Carvajal, M.; Moreno, D. A.; García-Viguera, C. Effects of microwave cooking conditions on bioactive compounds present in broccoli inflorescences. J. Agric. Food Chem. 2007, 55 (24), 10001-10007.
2. Garber, A. K.; Binkley, N. C.; Krueger, D. C.; Suttie, J. W. Comparison of phylloquinone bioavailability from food sources or a supplement in human subjects. J. Nutr. 1999, 129 (6), 1201-1203.
3. Rohde, L. E.; de Assis, M. C.; Rabelo, E. R 54. Dietary vitamin K intake and anticoagulation in elderly patients. Curr. Opin. Clin. Nutr. Metab. Care 2007, 10 (1), 1-5.