Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
7586736 | Food Chemistry | 2017 | 11 Pages |
Abstract
These results may aid the identification of optimal process conditions generating a reduced level of off-flavour in processed broccoli. In this way, broccoli can be incorporated as a food ingredient into mixed food products with limited implications on sensorial consumer acceptance.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Maria Koutidou, Tara Grauwet, Ann Van Loey, Parag Acharya,