Degradation kinetics of bioactive compounds and antioxidant capacity of Brussels sprouts during microwave processing
Author:
Affiliation:
1. Faculty of Engineering, Food Engineering Department, Ege University, Izmir, Turkey
Publisher
Informa UK Limited
Subject
Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10942912.2017.1375944
Reference60 articles.
1. Nutritional Quality of Sous Vide Cooked Carrots and Brussels Sprouts
2. Effect of Different Cooking Methods on Color, Phytochemical Concentration, and Antioxidant Capacity of Raw and Frozen Brassica Vegetables
3. Effects of Different Cooking Methods on Nutritional and Physicochemical Characteristics of Selected Vegetables
4. Food Microstructure Affects the Bioavailability of Several Nutrients
5. Natural antioxidants and antioxidant capacity of Brassica vegetables: A review
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