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Stability and bioaccessibility of micronutrients and phytochemicals present in processed leek and Brussels sprouts

Flore Vancoillie1, Sarah H E Verkempinck1, Lili Sluys1

  • 1KU Leuven Department of Microbial and Molecular Systems, Laboratory of Food Technology, Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, Belgium.

Food Chemistry
|February 14, 2024
PubMed

Keywords:
CarotenoidsGlucosinolatesS-alk(en)yl-l-cysteine sulfoxidesVitamin CVitamin K1

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