The Influence of Processing and Preservation on the Retention of Health-Promoting Compounds in Broccoli
Article first published online: 29 JAN 2007
Journal of Food Science
Volume 72, Issue 2, pages S130–S135, March 2007
How to Cite
Galgano, F., Favati, F., Caruso, M., Pietrafesa, A. and Natella, S. (2007), The Influence of Processing and Preservation on the Retention of Health-Promoting Compounds in Broccoli. Journal of Food Science, 72: S130–S135. doi: 10.1111/j.1750-3841.2006.00258.x
- Issue published online: 12 MAR 2007
- Article first published online: 29 JAN 2007
- MS 20060428 Submitted 8/3/2006, Accepted 12/4/2006
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