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Microwave-Assisted Extraction of Phenolic Compounds and Antioxidants for Cosmetic Applications Using Polyol-Based Technology
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Effects of microwave cooking conditions on bioactive compounds present in broccoli inflorescences

Carmen López-Berenguer1, Micaela Carvajal, Diego A Moreno

  • 1Food Science and Technology Department and Plant Nutrition Department, CEBAS-CSIC, P.O. Box 164, Espinardo, Murcia, Spain

Journal of Agricultural and Food Chemistry
|November 6, 2007
PubMed

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