Bioactive compound retention factors as a function of kale cooking time and way: boiling vs. steaming

Authors :: FERIOLI, FEDERICO
GIAMBANELLI, ELISA
D'ANTUONO, LUIGI FILIPPO
Danesi F., Ferioli F., Giambanelli E., Pasini F., D'Antuono L.F.
F. Ferioli
E. Giambanelli
L. F. D’Antuono
Publication Year :: 2012
Publisher :: Alma mater studiorum, Università di Bologna, 2012.

Subjects :: Brassica oleracea
water cooking
glucosinolate
phenolic
chlorophyll
kale
carotenoid
vapour cooking
retention factors

Tools