Open AccessINFLUENCE OF DIFFERENT COOKING METHODS ON BIOACTIVE PROPERTIES OF BROCCOLI
Author(s) -
Çağla Özer
Publication year - 2021
Publication title -
international journal of contemporary tourism research
Language(s) - English
Resource type - Journals
ISSN - 2587-1528
DOI - 10.30625/ijctr.785266
Subject(s) - steaming , brassica oleracea , chemistry , food science , antioxidant , vitamin c , boiling , cooking methods , chlorophyll , glucosinolate , brassica , horticulture , biochemistry , biology , organic chemistry
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