Effects of different cooking methods on health-promoting compounds of broccoli

Journal of Zhejiang University: Science B

Volumn 10, Issue 8, 2009, Pages 580-588

  Yuan, Gao Feng ^a   Sun, Bo ^a   Yuan, Jing ^a   Wang, Qiao Mei ^a,b  

^a ZHEJIANG UNIVERSITY   (China)

^b BEIJING HOSPITAL   (China)

Author keywords

Broccoli; Chlorophyll; Cooking; Glucosinolates; Soluble sugar; Vitamin C

Indexed keywords

ALIPHATIC COMPOUND; ASCORBIC ACID; CAROTENOID; GLUCOSINOLATE; PLANT MEDICINAL PRODUCT; PROTEIN; SUGAR;

ARTICLE; BOILING POINT; BROCCOLI; CHINA; CHLOROPHYLL CONTENT; CONTROLLED STUDY; COOKING; MICROWAVE COOKING; NONHUMAN; NUTRIENT CONTENT; PHYTOCHEMISTRY; PRIORITY JOURNAL; STEAMING; STIR FRYING;

ASCORBIC ACID; BRASSICA; CARBOHYDRATES; CAROTENOIDS; CHLOROPHYLL; COOKING; GLUCOSINOLATES; PLANT PROTEINS;

BRASSICA OLERACEA VAR. ITALICA;

EID: 68449092506     PISSN: 16731581     EISSN: 18621783     Source Type: Journal    
DOI: 10.1631/jzus.B0920051     Document Type: Article

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