Chemoprotective Effects of Broccoli Juice Treated with High Pressure
We investigated chemoprotective effects of broccoli juice, treated with high pressure method, using 500 MPa for a period of 10 minutes. By the use of this method, the conservation of nutritionally important substances occurs (for example vitamins, polyphenolic compounds, glucosinolates and other con...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
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Czech Academy of Agricultural Sciences
2006-02-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-200601-0003_chemoprotective-effects-of-broccoli-juice-treated-with-high-pressure.php |