Influence of Different Cooking Methods on the Concentration of Glucosinolates and Vitamin C in Broccoli
Crossref DOI link: https://doi.org/10.1007/s11947-017-1930-3
Published Online: 2017-06-08
Published Print: 2017-08
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Soares, Ana
Carrascosa, Conrado
Raposo, António http://orcid.org/0000-0002-5286-2249
License valid from 2017-06-08