Effects of Cooking and Processing Methods on Phenolic Contents and Antioxidant and Anti-Proliferative Activities of Broccoli Florets
We investigated the effects of cooking (steaming and microwaving) and processing (freeze-drying and hot-air-drying) methods on the antioxidant activity of broccoli florets. 2,2-diphenyl-1-picrylhydrazyl (DPPH<sup>•</sup>), 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS...
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| Main Authors: | , , , , |
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| Format: | Book |
| Published: |
MDPI AG,
2021-04-01T00:00:00Z.
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| Subjects: | |
| Online Access: | Connect to this object online. |
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Connect to this object online.3rd Floor Main Library
| Call Number: |
A1234.567 |
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| Copy 1 | Available |