Quantitative Determination of Biogenic Element Contents and Phytochemicals of Broccoli (<i>Brassica oleracea</i> var. <i>italica</i>) Cooked Using Different Techniques

In this study, the effect of different cooking techniques on broccoli moisture, total phenolic, total flavonoid, and radical scavenging capacity results, polyphenol contents, and their quantitative values was investigated. The total phenolic quantities of fresh and cooked broccoli samples were asses...

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Egile Nagusiak:	Fahad AlJuhaimi, Isam A. Mohamed Ahmed, Mehmet Musa Özcan, Nurhan Uslu, Zainab Albakry
Formatua:	Artigo
Hizkuntza:	Inglês
Argitaratua:	MDPI AG 2024-05-01
Saila:	Plants
Gaiak:	broccoli cooking methods bioactive compounds antioxidant capacity polyphenols elements
Sarrera elektronikoa:	https://www.mdpi.com/2223-7747/13/10/1283
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