Phenolic compound contents in edible parts of broccoli inflorescences after domestic cooking
Version of Record online: 15 OCT 2003
Copyright © 2003 Society of Chemical Industry
Journal of the Science of Food and Agriculture
Volume 83, Issue 14, pages 1511–1516, November 2003
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
- Issue online: 15 OCT 2003
- Version of Record online: 15 OCT 2003
- Manuscript Accepted: 30 JUL 2003
- Manuscript Revised: 14 JUL 2003
- Manuscript Received: 30 JAN 2003
- Spanish CICYT. Grant Number: AGL2001-1125
- Fundacíon Seneca and Consejería de Agricultura, Agua y Medio Ambiente
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