Determination of several families of phytochemicals in different pre-cooked convenience vegetables: effect of lifetime and cooking
Author:
Publisher
Informa UK Limited
Subject
Food Science
Link
http://www.tandfonline.com/doi/pdf/10.3109/09637486.2014.917153
Reference29 articles.
1. ENHANCEMENT OF TOTAL PHENOLICS AND ANTIOXIDANT PROPERTIES OF SOME TROPICAL GREEN LEAFY VEGETABLES BY STEAM COOKING
2. Multiclass determination of phytochemicals in vegetables and fruits by ultra high performance liquid chromatography coupled to tandem mass spectrometry
3. Baicalin, Added as the Only Preservative, Improves the Microbiological Quality of Homemade Mayonnaise
4. Nutritional Quality of Sous Vide Cooked Carrots and Brussels Sprouts
5. Effect of cooking on the antioxidant properties of coloured peppers
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