Broccoli Nutrients, Factors Affecting the Ascorbic Acid and Carotene Content of Broccoli-Reference-Cited by-同舟云学术

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Broccoli Nutrients, Factors Affecting the Ascorbic Acid and Carotene Content of Broccoli

Published:1960-05 Issue:5 Volume:8 Page:387-390
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Martin M. E.,Sweeney J. P.,Gilpin G. L.,Chapman V. J.

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf60111a013

Cited by 14 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

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2. Selected nutrient analyses of fresh, fresh-stored, and frozen fruits and vegetables;Journal of Food Composition and Analysis;2017-06

3. Processing Effects on Dietary Antioxidants from Plant Foods;HortScience;2000-07

4. β-Carotene and Ascorbic Acid Retention in Fresh and Processed Vegetables;Journal of Food Science;1999-09

5. Studies of tolerance of certain succulent plants to ambient air sulfur dioxide levels in urban environments of a city in India — a new approach;International Journal of Environmental Studies;1992-12

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