Bioavailability and Kinetics of Sulforaphane in Humans after Consumption of Cooked versus Raw Broccoli
BROCCOLI
Novel concepts of broccoli sulforaphanes and disease: induction of phase II antioxidant and detoxification enzymes by enhanced-glucoraphanin broccoli
Antioxidant and antiproliferative activities in different maturation stages of broccoli ( Brassica oleracea Italica) biofortified with selenium
Isothiocyanate concentrations and interconversion of sulforaphane to erucin in human subjects after consumption of commercial frozen broccoli compared to fresh broccoli
Effect of melatonin treatment on visual quality and health-promoting properties of broccoli florets under room temperature
Fermentation-based biotransformation of glucosinolates, phenolics and sugars in retorted broccoli puree by lactic acid bacteria
broccoli, n.
Broccoli
Effect of hydrothermal treatment on the antioxidant properties of broccoli (Brassica oleracea var. botrytis italica) florets
