Open AccessQuality and Antioxidant Properties of White Breads Enhanced with Broccoli (Brassica oleracea L.) Powder
Author(s) -
SeonHo Lee
Publication year - 2015
Publication title -
korean journal of food and cookery science
Language(s) - English
Resource type - Journals
eISSN - 2287-1780
pISSN - 2287-1772
DOI - 10.9724/kfcs.2015.31.5.614
Subject(s) - food science , dpph , antioxidant , flavor , chemistry , taste , brassica oleracea , sulforaphane , horticulture , biology , biochemistry
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