Comparative study on the bioactive compound contents and antioxidant activity of broccoli cooked with different methods
Crossref DOI link: https://doi.org/10.11002/fsp.2024.31.4.579
Published Online: 2024-08-31
Published Print: 2024-08
Update policy: https://doi.org/10.11002/crossmark_policy
Hwang, Eun-Sun https://orcid.org/0000-0001-6920-3330
Lee, SiA https://orcid.org/0000-0001-6685-2685
Text and Data Mining valid from 2024-08-01
Publication History
Received: 2024-05-18
Accepted: 2024-07-15
