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Increasing Antioxidant Content of Broccoli Sprouts Using Essential Oils During Cold Storage Cover

Increasing Antioxidant Content of Broccoli Sprouts Using Essential Oils During Cold Storage

Agriculture (Pol'nohospodárstvo)
Volume 62 (2016): Issue 3 (October 2016)
By: Aml A. El-Awady,  Wesam I. A. Saber,  Nabil M. Abdel Hamid and  Hanaa A. Hassan  
Open Access
|Dec 2016
DOI: https://doi.org/10.1515/agri-2016-0012 | Journal eISSN: 1338-4376 | Journal ISSN: 0551-3677
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Language: English
Page range: 111 - 126
Submitted on: Jul 2, 2016
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Published on: Dec 23, 2016
Published by: National Agricultural and Food Centre
In partnership with: Paradigm Publishing Services
Publication frequency: 4 issues per year
Keywords:
broccoli,
sprout,
antioxidant,
polyphonic compounds,
flavonoids,
essential oils
Related subjects:
Life sciences,
Plant science,
Ecology,
Life sciences, other

© 2016 Aml A. El-Awady, Wesam I. A. Saber, Nabil M. Abdel Hamid, Hanaa A. Hassan, published by National Agricultural and Food Centre
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

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