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Effects of different cooking methods on health-promoting compounds of broccoli
The effects of five domestic cooking methods, including steaming, microwaving, boiling, stir-frying, and stir-frying followed by boiling (stir-frying/boiling), on the nutrients and health-promoting compounds of broccoli were investigated. The results show that all cooking treatments, except steaming...
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| Main Authors: | , , , |
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| Format: | Artigo |
| Jezik: | Inglês |
| Izdano: |
Zhejiang University Press
2009
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| Teme: | |
| Online dostop: | https://ncbi.nlm.nih.gov/pmc/articles/PMC2722699/ https://ncbi.nlm.nih.gov/pubmed/19650196 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1631/jzus.B0920051 |
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