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Journal of Food Quality
Volume 2017, Article ID 3742183, 9 pages
https://doi.org/10.1155/2017/3742183
Research Article

Evolution of Total Polyphenols Content and Antioxidant Activity in Broccoli Florets during Storage at Different Temperatures

Departamento de Ingeniería Química, Universidad de Santiago de Chile, Avenida Libertador Bernardo O’Higgins 3363, Estación Central, 9170019 Santiago, Chile

Correspondence should be addressed to Andrea Mahn; lc.hcasu@nham.aerdna

Received 19 June 2017; Revised 18 August 2017; Accepted 27 August 2017; Published 3 October 2017

Academic Editor: Senem Kamiloglu

Copyright © 2017 Andrea Mahn and M. Paz Rubio. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

Andrea Mahn and M. Paz Rubio, “Evolution of Total Polyphenols Content and Antioxidant Activity in Broccoli Florets during Storage at Different Temperatures,” Journal of Food Quality, vol. 2017, Article ID 3742183, 9 pages, 2017. https://doi.org/10.1155/2017/3742183.