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一篇英文文献.Agric.Food Chem.,2010,58 (7),pp 4310–4321
Journal of Agricultural and Food Chemistry
Effect of Different Cooking Methods on Color,Phytochemical Concentration,and Antioxidant Capacity of Raw and Frozen Brassica Vegetables
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Nicoletta Pellegrini*,Emma Chiavaro,Claudio Gardana§,Teresa Mazzeo,Daniele Contino§,Monica Gallo#,Patrizia Riso§,Vincenzo Fogliano# and Marisa Porrini§
Department of Public Health,University of Parma,via Volturno 39,43125 Parma,Italy
Department of Industrial Engineering,University of Parma,viale GP Usberti 181/A,43124 Parma,Italy
§ Dipartimento di Scienze e Tecnologie Alimentari e Microbiologiche,sezione Nutrizione Umana Universit degli Studi di Milano,via Celoria 2,20133 Milan,Italy
# Department of Food Science,University of Napoli “Federico II”,Parco Gussone,80055 Portici,Napoli,Italy
J.Agric.Food Chem.,2010,58 (7),pp 4310–4321
Journal of Agricultural and Food Chemistry
Effect of Different Cooking Methods on Color,Phytochemical Concentration,and Antioxidant Capacity of Raw and Frozen Brassica Vegetables
Abstract
Full Text HTML
Hi-Res PDF[965 KB]
PDF w/ Links[892 KB]
Nicoletta Pellegrini*,Emma Chiavaro,Claudio Gardana§,Teresa Mazzeo,Daniele Contino§,Monica Gallo#,Patrizia Riso§,Vincenzo Fogliano# and Marisa Porrini§
Department of Public Health,University of Parma,via Volturno 39,43125 Parma,Italy
Department of Industrial Engineering,University of Parma,viale GP Usberti 181/A,43124 Parma,Italy
§ Dipartimento di Scienze e Tecnologie Alimentari e Microbiologiche,sezione Nutrizione Umana Universit degli Studi di Milano,via Celoria 2,20133 Milan,Italy
# Department of Food Science,University of Napoli “Federico II”,Parco Gussone,80055 Portici,Napoli,Italy
J.Agric.Food Chem.,2010,58 (7),pp 4310–4321
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