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Steam- and water-cooking of broccoli (Brassica oleracea) results in an incease of carotenoids, a-tocopherol and the antioxidant activity

dc.contributor.authorGliszczyńska-Świgło, Anna
dc.contributor.authorChmielewski, Jarosław
dc.contributor.authorTyrakowska, Bożena
dc.date.accessioned2024-02-03T10:38:23Z
dc.date.available2024-02-03T10:38:23Z
dc.date.issued2005
dc.identifier.urihttps://ruep.ue.poznan.pl/handle/item/8621
dc.languageen
dc.publisherPoznań University of Economics Publishing House
dc.relation.bookCurrent trends in commodity science : Proceedings of the 8th International Commodity Science Concerence (IGWT), Poznań, Poland, August 28 - September 4, 2005, Vol. 2
dc.relation.booklinkhttps://ruep.ue.poznan.pl/handle/item/844
dc.relation.pages983-988
dc.rightsOther
dc.titleSteam- and water-cooking of broccoli (Brassica oleracea) results in an incease of carotenoids, a-tocopherol and the antioxidant activity
dc.typeMonographChapterConference
dspace.entity.typePublication