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

Published 2015 View Full Article

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Title
Carotenoids, flavonoids, chlorophylls, phenolic compounds and antioxidant activity in fresh and cooked broccoli (Brassica oleracea var. Avenger) and cauliflower (Brassica oleracea var. Alphina F1)
Authors
Keywords
Cooking, Quercetin, Kaempferol, β-Carotene, Lutein
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 63, Issue 1, Pages 177-183
Publisher
Elsevier BV
Online
2015-04-06
DOI
10.1016/j.lwt.2015.03.089

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