GLUCOSINOLATES AND VITAMIN C CONTENT IN EDIBLE PARTS OF BROCCOLI FLORETS AFTER DOMESTIC COOKING

VALLEJO, F., TOMAS BARBERAN, F., & GARCIA VIGUERA, C.. (2002). GLUCOSINOLATES AND VITAMIN C CONTENT IN EDIBLE PARTS OF BROCCOLI FLORETS AFTER DOMESTIC COOKING. ZEITSCHRIFT FUR LEBENSMITTEL UNTERSUCHUNG UND FORSCHUNG A (EUROPEAN FOOD RESEARCH AND TECHNOLOGY), 215(4), 310-316. SID. https://sid.ir/paper/596909/en

VALLEJO F., TOMAS BARBERAN F., GARCIA VIGUERA C.. GLUCOSINOLATES AND VITAMIN C CONTENT IN EDIBLE PARTS OF BROCCOLI FLORETS AFTER DOMESTIC COOKING. ZEITSCHRIFT FUR LEBENSMITTEL UNTERSUCHUNG UND FORSCHUNG A (EUROPEAN FOOD RESEARCH AND TECHNOLOGY)[Internet]. 2002;215(4):310-316. Available from: https://sid.ir/paper/596909/en

F. VALLEJO, F. TOMAS BARBERAN, and C. GARCIA VIGUERA, “GLUCOSINOLATES AND VITAMIN C CONTENT IN EDIBLE PARTS OF BROCCOLI FLORETS AFTER DOMESTIC COOKING,” ZEITSCHRIFT FUR LEBENSMITTEL UNTERSUCHUNG UND FORSCHUNG A (EUROPEAN FOOD RESEARCH AND TECHNOLOGY), vol. 215, no. 4, pp. 310–316, 2002, [Online]. Available: https://sid.ir/paper/596909/en