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...
Main Authors: | , , , , , |
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Format: | Article |
Language: | English |
Published: |
ISEKI_Food Association (IFA)
2019-04-01
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Series: | International Journal of Food Studies |
Subjects: | |
Online Access: | https://www.iseki-food-ejournal.com/ojs/index.php/e-journal/article/view/571 |