Effect of different cooking methods on bioactive compounds in vegetarian, broccoli-based bars

Link:
Autor/in:
Erscheinungsjahr:
2014
Medientyp:
Text
Schlagworte:
  • Innovative vegetarian broccoli bars
  • Processing
  • Phytochemicals
  • Phenolic compounds
  • Glucosinolates
  • Antioxidant capacity
Lizenz:
  • info:eu-repo/semantics/restrictedAccess
Quellsystem:
Forschungsinformationssystem der UHH
Interne Metadaten
Quelldatensatz
oai:www.edit.fis.uni-hamburg.de:publications/21c900db-a629-46f0-8472-9d87467b25dd