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Influence of Cooking Methods on Bioactive Compound Content and Antioxidant Activity of Brussels Sprouts

The effects of different cooking methods on total bioactive compound content were determined, and in vitro antioxidant activity in 80% ethanolic extracts of Brussels sprouts was evaluated by spectrophotometric methods. Compared to uncooked, steamed, and microwaved Brussels sprouts extracted with 80%...

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Detalles Bibliográficos
Autor principal: Hwang, Eun-Sun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: The Korean Society of Food Science and Nutrition 2017
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5758100/
https://www.ncbi.nlm.nih.gov/pubmed/29333389
http://dx.doi.org/10.3746/pnf.2017.22.4.353