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Journal of Agricultural and Food Chemistry Effect of Different Cooking Methods on Color, Phytochemical Concentration, and Antioxidant Capacity of Raw and Frozen Brassica Vegetables Abstract Full Text HTML Hi-Res PDF[965 KB] PDF w/ Links[892 KB] Nicoletta Pellegrini*, Emma Chiavaro, Claudio Gardana§, Teresa Mazzeo, Daniele Contino§, Monica Gallo#, Patrizia Riso§, Vincenzo Fogliano# and Marisa Porrini§ Department of Public Health, University of Parma, via Volturno 39, 43125 Parma, Italy Department of Industrial Engineering, University of Parma, viale GP Usberti 181/A, 43124 Parma, Italy § Dipartimento di Scienze e Tecnologie Alimentari e Microbiologiche, sezione Nutrizione Umana Universit degli Studi di Milano, via Celoria 2, 20133 Milan, Italy # Department of Food Science, University of Napoli "Federico II", Parco Gussone, 80055 Portici, Napoli, Italy J.

农业化学与食品化学杂志对不同烹饪方法对颜色，植物化学浓度，及抗氧化能力的原料和冷冻甘蓝菜抽象全文网页高清晰度PDF格式[965 KB的] PDF格式瓦特/友情链接[892 KB的] 妮可佩莱格里尼*，艾玛基亚瓦罗，克劳迪奥加尔达纳§，特雷莎Mazzeo，丹尼尔蒂诺§，莫妮卡加洛＃，帕特里齐亚公共卫生部，帕尔马大学，通过沃尔彻诺39，43125帕尔马，意大利工业工程，帕尔马是：Viale大奖赛乌斯贝蒂大学181 /年，43124帕尔马，意大利§ Dipartimento迪有关科学é Tecnologie Alimentari é Microbiologiche，sezione Nutrizione乌马纳大学德利阿布鲁史都迪迪米兰，通过西洛里亚2，20133米兰，意大利＃食品科学系，那不勒斯&费德里科二&大学，Parco公司古索，80055波尔蒂奇，那不勒斯，意大利 j的农耕。

In the United States, chronic alcoholism and hepatitis C are the most common ones.

在美国，慢性酒精中毒，肝炎是最常见的。

If you have any questions, you can contact me anytime.

如果有任何问题，你可以随时联系我。