articleFood ChemistryApr 15, 2004Closed access

Phenolics, ascorbic acid, carotenoids and antioxidant activity of broccoli and their changes during conventional and microwave cooking

DZDonglin ZhangYHYasunori Hamauzu

Shinshu University

Indexed incrossref

Abstract

No abstract available for this paper.

Citation impact

700
total citations
FWCI
4.68
Percentile
100%
References
41
Citations per year

Authors

2

Topics & keywords

Topics
Keywords
  • Ascorbic acid
  • Antioxidant
  • Carotenoid
  • Chemistry
  • Food science
  • Antioxidant capacity
  • Cooking methods
  • Biochemistry
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