Influence of different cooking methods on color, bioactive compounds, and antioxidant activity of kale
Author:
Publisher
Informa UK Limited
Subject
Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10942912.2016.1188308
Reference35 articles.
1. Heterosis for mineral elements in single cross-hybrids of cabbage (Brassica oleracea var. capitata L.)
2. Purification and Biochemical Characterization of Peroxidase Isolated from White Cabbage (Brassica Oleracea var. capitata f. alba)
3. Promising kale (Brassica oleraceavar.acephala) populations from Black Sea region, Turkey
4. New Measured Weight for One Cup Raw Kale Reduces Nutrient Intake of Individuals Following the Wahls™ Diet
5. Comparison of leafy kale populations from Italy, Portugal, and Turkey for their bioactive compound content: phenolics, glucosinolates, carotenoids, and chlorophylls
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