Evaluation of Different Cooking Conditions on Broccoli (Brassica oleracea var. italica) to Improve the Nutritional Value and Consumer Acceptance
Crossref DOI link: https://doi.org/10.1007/s11130-014-0420-2
Published Online: 2014-05-23
Published Print: 2014-09
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Bongoni, Radhika
Verkerk, Ruud
Steenbekkers, Bea
Dekker, Matthijs
Stieger, Markus
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