Evaluation of different cooking conditions on broccoli (Brassica oleracea var. italica) to improve the nutritional value and consumer acceptance.
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Bioavailability of Glucosinolates and Their Breakdown Products: Impact of ProcessingPractices and health perception of preparation of Brassica vegetables: translating survey data to technological and nutritional implications.Cloning and Phylogenetic Analysis of Brassica napus L. Caffeic Acid O-Methyltransferase 1 Gene Family and Its Expression Pattern under Drought Stress.3-Butenyl isothiocyanate: a hydrolytic product of glucosinolate as a potential cytotoxic agent against human cancer cell lines.The kinetic of key phytochemical compounds of non-heading and heading leafy Brassica oleracea landraces as affected by traditional cooking methods.TAS2R38 Predisposition to Bitter Taste Associated with Differential Changes in Vegetable Intake in Response to a Community-Based Dietary Intervention.Kinetics of enzymatic inactivation and loss of anthocyanins and antioxidant activity in red cabbage blanched under different conditions
P2860
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P2860
Evaluation of different cooking conditions on broccoli (Brassica oleracea var. italica) to improve the nutritional value and consumer acceptance.
description
2014 nî lūn-bûn
@nan
2014 թուականի Սեպտեմբերին հրատարակուած գիտական յօդուած
@hyw
2014 թվականի սեպտեմբերին հրատարակված գիտական հոդված
@hy
2014年の論文
@ja
2014年論文
@yue
2014年論文
@zh-hant
2014年論文
@zh-hk
2014年論文
@zh-mo
2014年論文
@zh-tw
2014年论文
@wuu
name
Evaluation of different cookin ...... value and consumer acceptance.
@ast
Evaluation of different cookin ...... value and consumer acceptance.
@en
Evaluation of different cooking conditions on broccoli
@nl
type
label
Evaluation of different cookin ...... value and consumer acceptance.
@ast
Evaluation of different cookin ...... value and consumer acceptance.
@en
Evaluation of different cooking conditions on broccoli
@nl
prefLabel
Evaluation of different cookin ...... value and consumer acceptance.
@ast
Evaluation of different cookin ...... value and consumer acceptance.
@en
Evaluation of different cooking conditions on broccoli
@nl
P2093
P2860
P1476
Evaluation of different cookin ...... value and consumer acceptance.
@en
P2093
Bea Steenbekkers
Markus Stieger
Matthijs Dekker
Radhika Bongoni
Ruud Verkerk
P2860
P2888
P304
P356
10.1007/S11130-014-0420-2
P577
2014-09-01T00:00:00Z
P5875
P6179
1008390022