Application of different cooking methods to improve nutritional quality of broccoli (Brassica oleracea var. italica) regarding its compounds content with antioxidant activity
Abad Arturo López-Hernández, Ana Sofía Ortega-Villarreal, Jesús Alberto Vázquez-Rodríguez, Manuel López-Cabanillas Lomelí, Blanca Edelia González-Martínez
Topics & Concepts
SteamingChemistryBrassica oleraceaAscorbic acidFood scienceDPPHAntioxidantABTSPolyphenolCooking methodsBoilingBrassicaBiochemistryBotanyOrganic chemistryBiologyPhytochemicals and Antioxidant ActivitiesTea Polyphenols and EffectsAntioxidant Activity and Oxidative Stress