The effect of cooking on Brassica vegetables

Food Chemistry

Volumn 110, Issue 3, 2008, Pages 706-710

  Wachtel Galor, Sissi ^a   Wong, Ka Wing ^a   Benzie, Iris F F ^a  

^a HONG KONG POLYTECHNIC UNIVERSITY   (Hong Kong)

Author keywords

Antioxidants; Cooking; FRAP; Vegetables

Indexed keywords

ANTIOXIDANT;

ARTICLE; BRASSICA; BROCCOLI; CABBAGE; CAULIFLOWER; CHINESE CABBAGE; COOKING; DIETARY INTAKE; FOOD COMPOSITION; METABOLITE; MICROWAVE IRRADIATION; NONHUMAN; OXIDATION REDUCTION POTENTIAL; SPINACH; VEGETABLE;

BRASSICA; BRASSICA OLERACEA VAR. BOTRYTIS; BRASSICA OLERACEA VAR. CAPITATA; BRASSICA OLERACEA VAR. ITALICA; BRASSICA RAPA SUBSP. PEKINENSIS; SPINACIA OLERACEA;

EID: 42649099637     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.02.056     Document Type: Article

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