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Effect of Cooking Method on Antioxidant Compound Contents in Cauliflower
In this study, we determined the contents of glucosinolate, polyphenol, and flavonoid, and the antioxidant activities of uncooked, steamed, and boiled cauliflower. Eight glucosinolate peaks were detected, representing glucoiberin, progoitrin, glucoraphanin, sinigrin, gluconapin, glucoiberverin, gluc...
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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The Korean Society of Food Science and Nutrition
2019
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6615361/ https://www.ncbi.nlm.nih.gov/pubmed/31328127 http://dx.doi.org/10.3746/pnf.2019.24.2.210 |