Effects of packaging, heating treatment, and freezing storage temperatures on the fluctuation of nutrient contents in broccoli.

Presentation information

Oral presentation

A 食品成分，食品分析（Food Ingredients, Food Analysis）

[3Ba] Physiologically active compounds

Sat. Aug 31, 2024 9:00 AM - 11:30 AM Room B（S3） (3F N322)

座長:高橋正和(福井県立大学)、牧野義雄(香川短期大学)、中河原俊治(藤女子大)

9:15 AM - 9:30 AM

*Yoshio Makino¹, Takeuchi Misaki¹, Kamada Rinon¹, Akihiro Takashi² (1. Kagawa Junior College, 2. Shimane University)

Keywords:sulforaphane, vitamin C, long-term storage, Brassicaceae, Brassica oleracea var. italica

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