Radhika Bongoni

1. Evaluation of Different Cooking Conditions on Broccoli (Brassica oleracea var. italica) to Improve the Nutritional Value and Consumer Acceptance
   2014/05/22 by Radhika Bongoni, Ruud Verkerk, Bea Steenbekkers +2 · 1 voice · 4 citations
   Agricultural and Biological Sciences · Biochemistry, Genetics and Molecular Biology · Nursing · #Food Quality and Safety Studies #Genomics, phytochemicals, and oxidative stress #Nutrition, Health and Food Behavior