Showing Publication (MRKIC 2006)
Mrkic V., Cocci E., dalla Rosa M., Sacchetti G. (2006) Effect of drying conditions on bioactive compounds and antioxidant activity of broccoli (Brassica oleracea L.). Journal of the Science of Food and Agriculture 86:1559-1566
Abbreviation: MRKIC 2006
Food Processing
This publication was used to obtain 2 retention factor values.
| Retention Factor | Food Before Processing | Food After Processing | Content Before Processing | Content After Processing | Units |
|---|---|---|---|---|---|
| 0.83 | Broccoli (Brassica oleracea L. var. Italica) florets - Fresh | Broccoli (Brassica oleracea L. var. Italica) florets - Blanched for 3 min | 45.76 | 34.47 | mg/100 g fresh weight |
| 0.81 | Broccoli (Brassica oleracea L. var. Italica) florets - Fresh | Broccoli (Brassica oleracea L. var. Italica) florets - Blanched for 3 min | 16.94 | 12.42 | mg/100 g fresh weight |