Maximization of Sulforaphane Content in Broccoli Sprouts by Blanching.

Mahn, Andrea; Pérez, Carmen Elena; Zambrano, Víctor; Barrientos, Herna

Mahn, Andrea; Pérez, Carmen Elena; Zambrano, Víctor; Barrientos, Herna.

Afiliação

Mahn A; Department of Chemical Engineering, Faculty of Engineering, University of Santiago of Chile, Santiago 9170019, Chile.
Pérez CE; Department of Agro Industrial Engineering, Pontificia Bolivariana University, Cra. 6 No. 97A-99, Montería 230001, Colombia.
Zambrano V; Department of Chemical Engineering, Faculty of Engineering, University of Santiago of Chile, Santiago 9170019, Chile.
Barrientos H; Department of Materials Chemistry, Faculty of Chemistry and Biology, University of Santiago of Chile, Santiago 9170019, Chile.

Foods ; 11(13)2022 Jun 27.

Article em En | MEDLINE | ID: mdl-35804720

Palavras-chave

blanching; broccoli sprouts; optimization; sulforaphane

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Tipo de estudo: Prognostic_studies Idioma: En Revista: Foods Ano de publicação: 2022 Tipo de documento: Article País de afiliação: Chile País de publicação: Suíça

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