Research Article

Phenolic compound contents in edible parts of broccoli inflorescences after domestic cooking

  1. F Vallejo,
  2. FA Tomás-Barberán,
  3. C García-Viguera*

Article first published online: 15 OCT 2003

DOI: 10.1002/jsfa.1585

Issue

Journal of the Science of Food and Agriculture

Journal of the Science of Food and Agriculture

Volume 83, Issue 14, pages 1511–1516, November 2003

Additional Information

How to Cite

Vallejo, F., Tomás-Barberán, F. and García-Viguera, C. (2003), Phenolic compound contents in edible parts of broccoli inflorescences after domestic cooking. J. Sci. Food Agric., 83: 1511–1516. doi: 10.1002/jsfa.1585

Author Information

  1. Laboratorio de Fitoquimica, Departamento de Ciencia y Tecnología de los Alimentos, CEBAS-CSIC, PO Box 4195, E-30080 Murcia, Spain

*Laboratorio de Fitoquimica, Departamento de Ciencia y Tecnología de los Alimentos, CEBAS-CSIC, PO Box 4195, E-30080 Murcia, Spain

Publication History

  1. Issue published online: 15 OCT 2003
  2. Article first published online: 15 OCT 2003
  3. Manuscript Accepted: 30 JUL 2003
  4. Manuscript Revised: 14 JUL 2003
  5. Manuscript Received: 30 JAN 2003

Funded by

  • Spanish CICYT. Grant Number: AGL2001-1125
  • Fundacíon Seneca and Consejería de Agricultura, Agua y Medio Ambiente

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