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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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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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The Korean Society of Food Science and Nutrition
2017
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| 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 |