Glucosinolates, l-ascorbic acid, total phenols, anthocyanins, antioxidant capacities and colour in cauliflower (Brassica oleracea L. ssp. botrytis); effects of long-term freezer storage

Published 2008 View Full Article

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Title
Glucosinolates, l-ascorbic acid, total phenols, anthocyanins, antioxidant capacities and colour in cauliflower (Brassica oleracea L. ssp. botrytis); effects of long-term freezer storage
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 112, Issue 4, Pages 967-976
Publisher
Elsevier BV
Online
2008-07-18
DOI
10.1016/j.foodchem.2008.07.018

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