A carregar...
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...
Na minha lista:
| Main Authors: | , , , |
|---|---|
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Zhejiang University Press
2009
|
| Assuntos: | |
| Acesso em linha: | 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 |
| Tags: |
Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!
|