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Effects of drying methods on phytochemicals and antioxidant activity of broccoli by-products

Yaqi Zhao1, Wenyuan Zhang1, Haixia Yang2

  • 1State Key Laboratory of Vegetable Biobreeding, Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Beijing 100081, China.

Food Research International (Ottawa, Ont.)
|April 23, 2025
PubMed

Keywords:
Antioxidant capacityBroccoli by-productsDrying methodsPhytochemical composition

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