Effect of different drying and cooking treatments on phytochemicals and antioxidant activity in broccoli: an experimental in vitro study-Reference-Cited by-同舟云学术

Effect of different drying and cooking treatments on phytochemicals and antioxidant activity in broccoli: an experimental in vitro study

Published:2023 Issue: Volume:43 Page:
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

HAMEED Amna¹,FATIMA Naeem²,IFTIKHAR Hassan³,MEHMOOD Asim⁴,TARIQ Muhammad Rizwan⁵^ORCID,ALI Shinawar Waseem⁵,ALI Sajid⁵,SHAFIQ Muhammad⁵,AHMAD Zulfiqar⁶,ALI Umair⁶,GHAZANFAR Madiha⁷,IFTIKHAR Madiha¹,SAFDAR Waseem⁸,AHMAD Asif⁷,BASHARAT Zunaira⁵,UMER Zujaja⁵,KHALID Maham⁹

Affiliation:

1. PMAS-Arid Agriculture University, Pakistan; Ibadat International University, Pakistan

2. Allied Hospital Faisalabad, Pakistan

3. Amna Inayat Medical College, Pakistan

4. Comsats University Islamabad, Pakistan

5. University of the Punjab, Pakistan

6. Islamia University,, Pakistan

7. PMAS-Arid Agriculture University, Pakistan

8. National University of Medical Sciences, Pakistan

9. Punjab University College of Pharmacy, Pakistan

Publisher

FapUNIFESP (SciELO)