Literature DB >> 6020005

Effect of microwave-vs. water-blanching on nutrients in broccoli. Chlorophylls, ascorbic acid, pH, and total acids.

M S Eheart.   

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Year:  1967        PMID： 6020005

Source DB:  PubMed          Journal:  J Am Diet Assoc        ISSN： 0002-8223


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  1 in total

1.  Modelling the growth of Staphylococcus aureus on cooked broccoli under isothermal conditions.

Authors:  Caroline Isabel Kothe; Béatrice Laroche; Patrícia da Silva Malheiros; Eduardo Cesar Tondo
Journal:  Braz J Microbiol       Date:  2021-05-25       Impact factor: 2.214
  1 in total

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