Effect of blanching and treatment with a salt solution on the biological value of broccoli
We studied and analyzed the components of the biological value of broccoli, the variety of Parthenon, cultivated in the regions of Ukraine. The research results are reported, the changes in the content of ascorbic acid, isothiocyanates were analyzed, as well as a pigment composition: chlorophyll and...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
PC Technology Center
2018-06-01
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| Series: | Eastern-European Journal of Enterprise Technologies |
| Subjects: | |
| Online Access: | http://journals.uran.ua/eejet/article/view/133307 |