Influence of Extraction Method on Quality and Functionality of Broccoli Juice

This study was performed to compare the quality and functionality of broccoli juice as affected by extraction method. Broccoli juice was extracted using method I (NUC Kuvings silent juicer), method II (NUC centrifugal juicer), and method III (NUC mixer), and the quality properties of the broccoli ju...

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Detalles Bibliográficos
Autores principales: Lee, Sung Gyu, Kim, Jin-Hee, Son, Min-Jung, Lee, Eun-Ju, Park, Woo-Dong, Kim, Jong-Boo, Lee, Sam-Pin, Lee, In-Seon
Formato: Online Artículo Texto
Lenguaje:English
Publicado: The Korean Society of Food Science and Nutrition 2013
Materias:
Articles
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3892506/
https://www.ncbi.nlm.nih.gov/pubmed/24471122
http://dx.doi.org/10.3746/pnf.2013.18.2.133

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3892506/
https://www.ncbi.nlm.nih.gov/pubmed/24471122
http://dx.doi.org/10.3746/pnf.2013.18.2.133

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