Effect of microwave-vs. water-blanching on nutrients in broccoli. Chlorophylls, ascorbic acid, pH, and total acids.
D000143:Acids / Q000032:analysis*; D001205:Ascorbic Acid / Q000032:analysis*; D002734:Chlorophyll / Q000032:analysis*; D005504:Food Analysis; D005519:Food Preservation; D005525:Food-Processing Industry; D005615:Freezing; D006801:Humans; D006863:Hydrogen-Ion Concentration; D008872:Microwaves; D014675:Vegetables
D000143:Acids; D002734:Chlorophyll; D001205:Ascorbic Acid