Influence of blanching and freezing broccoli (Brassica oleracea var. italica) prior to storage and cooking on glucosinolate concentrations and myrosinase activity - Concepedia

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Influence of blanching and freezing broccoli (Brassica oleracea var. italica) prior to storage and cooking on glucosinolate concentrations and myrosinase activity

43

Citations

22

References

2007

Year

Vanessa Rungapamestry, Alan J. Duncan, Zoë Fuller, Brian Ratcliffe

European Food Research and Technology

Food ChemistryBotanyFood AnalysisGlucosinolate ConcentrationsPost-harvest PhysiologyFood QualityMyrosinase ActivityPlant PhysiologyHealth Sciences

References

	Year	Citations

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