Retention of Minerals, Antioxidants, Pigments, and Glucosinolates by Broccoli Florets and Green Bean Pods Boiled in Alkaline, Neutral and Acidic Waters

AuthID
 P-019-0JC
14
Author(s)
Cruz, PF
·
Almeida, ZL
·
Silva, CG
·
Silva, MI
·
Silva, IS
·
Santos, LR
·
Santos, MT
·
Guimaras, C
·
Brito, RMM
·
Guerra, M
·
Reboredo, F
·
Pereira, CD
·
Vaz, DC
Tipo de Documento
Article
Year published
2025
Publicado
in LWT-FOOD SCIENCE AND TECHNOLOGY, ISSN: 0023-6438
Volume: 227
Indexing
Wos®
Scopus®
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-105007841450
Wos: WOS:001513394800004
Source Identifiers
ISSN: 0023-6438
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