Acidification, crushing and thermal treatments can influence the profile and stability of folate poly-γ-glutamates in broccoli (Brassica oleracea L. var. italica)-Reference-Cited by-同舟云学术

Acidification, crushing and thermal treatments can influence the profile and stability of folate poly-γ-glutamates in broccoli (Brassica oleracea L. var. italica)

Published:2009-12 Issue:3 Volume:117 Page:568-575
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Munyaka Ann Wambui,Oey Indrawati,Verlinde Philippe,Van Loey Ann,Hendrickx Marc

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference31 articles.

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