Comparison of the level of selected antioxidative compounds in frozen broccoli produced using traditional and modified methods
- 30 September 2006
- journal article
- Published by Elsevier BV in Innovative Food Science & Emerging Technologies
- Vol. 7 (3), 239-245
- https://doi.org/10.1016/j.ifset.2006.02.005
Abstract
No abstract availableKeywords
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