Carotenoids, flavonoids, chlorophylls, phenolic compounds and antioxidant activity in fresh and cooked broccoli (Brassica oleracea var. Avenger) and cauliflower (Brassica oleracea var. Alphina F1) - Concepedia

Concepedia

Publication | Closed Access

Carotenoids, flavonoids, chlorophylls, phenolic compounds and antioxidant activity in fresh and cooked broccoli (Brassica oleracea var. Avenger) and cauliflower (Brassica oleracea var. Alphina F1)

137

Citations

14

References

2015

Year

Luzia Caroline Ramos dos Reis, Viviani Ruffo de Oliveira, Martine Elisabeth Kienzle Hagen, André Jablonski, Simone Hickmann Flôres, Alessandro de Oliveira Rios

Food ChemistryCooked BroccoliAlphina F1CarotenoidFood Bioactive CompoundBotanyAntioxidant ActivityBioactive CompoundsPhytochemistryPhytochemicalPolyphenolics

References

	Year	Citations

Page 1