Glucosinolates and Polyphenols of Colored Cauliflower as Chemical Discriminants Based on Cooking Procedures

The impact of mild oven treatments (steaming or sous-vide) and boiling for 10 min, 25 min, or 40 min on health-promoting phytochemicals in orange and violet cauliflower (Brassica oleracea L. var. botrytis) was investigated. For this purpose, targeted ultra-high performance liquid chromatography–high...

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Detalles Bibliográficos
Autores principales: Nartea, Ancuta, Fanesi, Benedetta, Giardinieri, Alessandra, Campmajó, Guillem, Lucci, Paolo, Saurina, Javier, Pacetti, Deborah, Fiorini, Dennis, Frega, Natale Giuseppe, Núñez, Oscar
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9563729/
https://www.ncbi.nlm.nih.gov/pubmed/36230116
http://dx.doi.org/10.3390/foods11193041

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9563729/
https://www.ncbi.nlm.nih.gov/pubmed/36230116
http://dx.doi.org/10.3390/foods11193041

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