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Effect of industrial freezing on the physical and nutritional quality traits in broccoli

Inés González-Hidalgo1, Diego A Moreno2, Cristina García-Viguera2

  • 11 Department of Food Science & Technology and Human Nutrition, University of Murcia, Murcia, Spain.

Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional
|August 30, 2018
PubMed

Keywords:
Broccoliblanchingfreezingglucosinolatesindustrial processingphenolic compoundsvitamin C

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