Recovery of aqueous phase of broccoli obtained by MHG technique for development of hydrogels with antioxidant properties

Published 2019 View Full Article

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Title
Recovery of aqueous phase of broccoli obtained by MHG technique for development of hydrogels with antioxidant properties
Authors
Keywords
Bioactive compounds, Brassica oleracea, L., Colour, Phenolic content, Rheology, Texture
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 107, Issue -, Pages 98-106
Publisher
Elsevier BV
Online
2019-03-03
DOI
10.1016/j.lwt.2019.02.081

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