Evaluation of Different Cooking Conditions on Broccoli (Brassica oleracea var. italica) to Improve the Nutritional Value and Consumer Acceptance

R. Bongoni, R. Verkerk, B. Steenbekkers, M. Dekker, M.A. Stieger

Research output: Contribution to journal › Article › Academic › peer-review

76 Citations (Scopus)

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Food Science