The kinetic of key phytochemical compounds of non-heading and heading leafy Brassica oleracea landraces as affected by traditional cooking methods

Journal of the science of food and agriculture

Volumn 96, Issue 14, 2016, Pages 4772-4784

  Giambanelli, Elisa ^a   Verkerk, Ruud ^a   D'Antuono, L Filippo ^a   Oliviero, Teresa ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

carotenoids; cooking; glucosinolates; kale (Brassica oleracea ssp. acephala); retention; total phenolic compounds

Indexed keywords

PLANT MEDICINAL PRODUCT;

BRASSICA; CHEMISTRY; COOKING; GROWTH, DEVELOPMENT AND AGING; TIME FACTOR;

BRASSICA; COOKING; PHYTOCHEMICALS; TIME FACTORS;

EID: 84989266664     PISSN: None     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.7844     Document Type: Article

References (48)