Influence of storage and processing on Broccoli (Brassica oleracea L. var Italica) Glucosinolates
The effects of a range of storage and processing conditions on the glucosinolate content of broccoli (Brassica oleraceae L. var. italica) were investigated. Raw and blanched plant samples were frozen and stored for a 15 day trial period. Plant samples were also subjected to boiling, steaming, microw...
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| Format: | text |
| Language: | English |
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Animo Repository
2010
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| Online Access: | https://animorepository.dlsu.edu.ph/etd_masteral/3864 https://animorepository.dlsu.edu.ph/context/etd_masteral/article/10702/viewcontent/CDTG004733_P.pdf |
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| Institution: | De La Salle University |
| Language: | English |