## Abstract Total flavonoid and individual hydroxycinnamoyl derivative (sinapic and caffeoylβquinic acid derivative) contents were evaluated in the edible portions of freshly harvested broccoli (cv Marathon inflorescences) before and after cooking and in the cooking water. Highβpressure boiling, lo
β¦ LIBER β¦
Identification of phenolic compounds in edible aroids
β Scribed by Tom Agbor-Egbe; June E Rickard
- Book ID
- 102436072
- Publisher
- John Wiley and Sons
- Year
- 1990
- Tongue
- English
- Weight
- 386 KB
- Volume
- 51
- Category
- Article
- ISSN
- 0022-5142
No coin nor oath required. For personal study only.
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