Influence of mild preservation techniques on quality and bioactivity of functional components in broccoli juis

Research output: Contribution to conferencePosterProfessional

Original languageEnglish
Publication statusPublished - 2013
EventI-Food Conference -
Duration: 8 Oct 201310 Oct 2013

Conference

ConferenceI-Food Conference
Period8/10/1310/10/13

Cite this

@conference{45affcf1bb1148c284c8ac8615a90340,
title = "Influence of mild preservation techniques on quality and bioactivity of functional components in broccoli juis",
author = "R.A.H. Timmermans and C.C.F.M. Govers and {van der Sluis}, A.A. and D. Somhorst and A.M. Matser",
year = "2013",
language = "English",
note = "I-Food Conference ; Conference date: 08-10-2013 Through 10-10-2013",

}

Influence of mild preservation techniques on quality and bioactivity of functional components in broccoli juis. / Timmermans, R.A.H.; Govers, C.C.F.M.; van der Sluis, A.A.; Somhorst, D.; Matser, A.M.

2013. Poster session presented at I-Food Conference, .

Research output: Contribution to conferencePosterProfessional

TY - CONF

T1 - Influence of mild preservation techniques on quality and bioactivity of functional components in broccoli juis

AU - Timmermans, R.A.H.

AU - Govers, C.C.F.M.

AU - van der Sluis, A.A.

AU - Somhorst, D.

AU - Matser, A.M.

PY - 2013

Y1 - 2013

M3 - Poster

ER -