The kinetic of key phytochemical compounds of non-heading and heading leafyBrassica oleracealandraces as affected by traditional cooking methods-Reference-Cited by-同舟云学术

The kinetic of key phytochemical compounds of non-heading and heading leafyBrassica oleracealandraces as affected by traditional cooking methods

Published:2016-07-06 Issue:14 Volume:96 Page:4772-4784
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Giambanelli Elisa¹,Verkerk Ruud²,D'Antuono L Filippo¹,Oliviero Teresa²

Affiliation:

1. Department of Agri-Food Science and Technology, Food Science University Campus; University of Bologna; Piazza Goidanich 60 I-47521 Cesena (FC) Italy

2. Food Quality and Design Group; Wageningen University; Postbox 17 NL-6700 AA Wageningen The Netherlands

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

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4. Natural antioxidants and antioxidant capacity of Brassica vegetables: a review;Podsędek;LWT - Food Sci Technol,2007

5. Glucosinolates in Brassica vegetables: the influence of the food supply chain on intake, bioavailability and human health;Verkerk;Mol Nutr Food Res,2009

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