Stability of vitamin C in broccoli at different storage conditions

In this study, the retention of vitamin C in fresh broccoli stored at different temperatures (i.e. chiller, room, cooking, and roasting or baking; 5-120°C) was investigated. The thermal stability of vitamin C in broccoli was analysed at 5, 20, 45, 60, 70, 80, 110, and 120°C. The vitamin C content wa...

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Bibliographic Details
Main Authors: Nasser Al-Habsi, Sithara Suresh, Amani Al-Yhmedi, Marwa Al-Shoryani, Mostafa I. Waly, Mohammad Shafiur Rahman
Format: Article
Language:English
Published: ISEKI_Food Association (IFA) 2019-04-01
Series:International Journal of Food Studies
Subjects:
Online Access:https://www.iseki-food-ejournal.com/ojs/index.php/e-journal/article/view/571