Effect of industrial freezing on the stability of chemopreventive compounds in broccoli.

about

Effect of industrial freezing on the stability of chemopreventive compounds in broccoli.

Item

http://www.wikidata.org/entity/Q46771290

description

2015 nî lūn-bûn

@nan

2015年の論文

@ja

2015年学术文章

@wuu

2015年学术文章

@zh

2015年学术文章

@zh-cn

2015年学术文章

@zh-hans

2015年学术文章

@zh-my

2015年学术文章

@zh-sg

2015年學術文章

@yue

2015年學術文章

@zh-hant

name

Effect of industrial freezing on the stability of chemopreventive compounds in broccoli.

@en

Effect of industrial freezing on the stability of chemopreventive compounds in broccoli.

@nl

type

Item

label

Effect of industrial freezing on the stability of chemopreventive compounds in broccoli.

@en

Effect of industrial freezing on the stability of chemopreventive compounds in broccoli.

@nl

prefLabel

Effect of industrial freezing on the stability of chemopreventive compounds in broccoli.

@en

Effect of industrial freezing on the stability of chemopreventive compounds in broccoli.

@nl

P1476

Effect of industrial freezing on the stability of chemopreventive compounds in broccoli.

@en

P2093

Alejandro Becerra-Moreno

http://www.w3.org/2001/XMLSchema#string

José Luis Mora-Nieves

http://www.w3.org/2001/XMLSchema#string

Juan Pablo Mora-Mora

http://www.w3.org/2001/XMLSchema#string

Pedro A Alanís-Garza

http://www.w3.org/2001/XMLSchema#string

P2860

High-performance liquid chromatography profiling of the major carotenoids in Arabidopsis thaliana leaf tissue.

Effect of freezing and storage on the phenolics, ellagitannins, flavonoids, and antioxidant capacity of red raspberries.

Effect of storage, processing and cooking on glucosinolate content of Brassica vegetables.

Broccoli sprouts: an exceptionally rich source of inducers of enzymes that protect against chemical carcinogens

Development of a food composition database for the estimation of dietary intakes of glucosinolates, the biologically active constituents of cruciferous vegetables.

An overview of health-promoting compounds of broccoli (Brassica oleracea var. italica) and the effect of processing.

Correlation analyses of phytochemical composition, chemical, and cellular measures of antioxidant activity of broccoli (Brassica oleracea L. Var. italica).

Effect of different cooking methods on color, phytochemical concentration, and antioxidant capacity of raw and frozen brassica vegetables.

The impact of loss of myrosinase on the bioactivity of broccoli products in F344 rats.

High-performance liquid chromatography for the characterization of carotenoids in the new sweet orange (Earlygold) grown in Florida, USA.

P304

282-288

http://www.w3.org/2001/XMLSchema#string

P31

scholarly article

P356

10.3109/09637486.2015.1007451

http://www.w3.org/2001/XMLSchema#string

P433

http://www.w3.org/2001/XMLSchema#string

P478

http://www.w3.org/2001/XMLSchema#string

P50

Daniel A Jacobo-Velázquez

P577

2015-02-18T00:00:00Z

http://www.w3.org/2001/XMLSchema#dateTime

P5875

272520235

http://www.w3.org/2001/XMLSchema#string

P698

25690928

http://www.w3.org/2001/XMLSchema#string