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Influence of Cooking Methods on Bioactive Compound Content and Antioxidant Activity of Brussels Sprouts 원문보기

Preventive nutrition and food science, v.22 no.4, 2017년, pp.353 - 358  

Hwang, Eun-Sun

Abstract AI-Helper 아이콘AI-Helper

The effects of different cooking methods on total bioactive compound content were determined, and in vitro antioxidant activity in 80% ethanolic extracts of Brussels sprouts was evaluated by spectrophotometric methods. Compared to uncooked, steamed, and microwaved Brussels sprouts extracted with 80%...

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참고문헌 (28)

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