EFFECT OF SOME PRESERVATION PROCESSES ON THE PHYTOCHEMICAL COMPOUNDS WITH ANTIOXIDANT ACTIVITIES OF BROCCOLI
s of broccoli using steam or immersion in hot water as traditional technology and storage conditions by either canning or freezing on the content of compounds with antioxidant properties, i.e. vitamin C, carotenoids, chlorophyll, polyphenol and flavonoid compounds parameters was investigated. Result...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | Arabic |
| Published: |
The Union of Arab Universities
2009-09-01
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| Series: | Arab Universities Journal of Agricultural Sciences |
| Subjects: | |
| Online Access: | https://ajs.journals.ekb.eg/article_14941_4f3d4bda94af2c1bceb5f68bb2f8feb6.pdf |