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Effects of domestic cooking on flavonoids in broccoli and calculation of retention factors
The flavonoid contents in vegetables are strongly influenced by domestic cooking. The objective of this study was to evaluate the effects of domestic cooking on the structurally complex flavonoids in broccoli. Raw broccoli was cooked by boiling, steaming and microwaving. Seven kaempferol (Km) glycos...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2019
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6407093/ https://www.ncbi.nlm.nih.gov/pubmed/30899833 http://dx.doi.org/10.1016/j.heliyon.2019.e01310 |