Changes in the content of health-promoting compounds and antioxidant activity of broccoli after domestic processing

Food Additives and Contaminants - Tập 23 Số 11 - Trang 1088-1098 - 2006
Anna Gliszczyńska‐Świgło1, Ewa Ciska2, Katarzyna Pawlak‐Lemańska3, J Chmielewski3, Tomasz Borkowski3, Bożena Tyrakowska3
1Faculty of Commodity Science, Poznań University of Economics, al Niepodległości 10, 60-967 Poznań, Poland. [email protected]
2The Institute of Animal Reproduction and Food Research , Polish Academy of Sciences, ul. Tuwima 10, P. O. Box 55, 10-747, Olsztyn, Poland
3Faculty of Commodity Science, Poznań University of Economics, al. Niepodleglości 10, 60-967 Poznań, Poland

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