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Publikováno v:
IOP Conference Series: Earth and Environmental Science. 1112:012052
A technological solution has been developed for processing broccoli using microwave heating, which provides an increase in the antioxidant value of the finished puree in comparison with puree from fresh and blanched cabbage, respectively, by 2.0 and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1335888be49315700bf2bf6174a039b4
https://doi.org/10.1088/1755-1315/1112/1/012052
https://doi.org/10.1088/1755-1315/1112/1/012052
