Influence of sous vide processing, steaming and boiling on vitamin retention and sensory quality in broccoli florets.

v1

Type:Journal Article

0 views

[![NobleID](https://www.nobleid.org/api/badge/B20DF148.svg?ark=w1%2F20260515%2FB20DF148)](https://nobleid.org/work/w1/20260515/B20DF148)

ARK Inflections

Bibliometric Analysis

Impact metrics, research fronts, co-authorship networks →

Authors & Claims

Paper Authors