Influence of microwave bag vs. conventional microwave cooking on phytochemicals of industrially and domestically processed broccoli

  1. Paulsen, E.
  2. Moreno, D.A.
  3. Periago, P.M.
  4. Lema, P.
Revista:
Food Research International

ISSN: 1873-7145 0963-9969

Ano de publicación: 2021

Volume: 140

Tipo: Artigo

DOI: 10.1016/J.FOODRES.2020.110077 GOOGLE SCHOLAR