Impact of consecutive steps through the food chain on the quality of Brussels sprouts, with a special focus on preparation and reheating as applied in large-scale kitchens

Bibliographic Details
Title:	Impact of consecutive steps through the food chain on the quality of Brussels sprouts, with a special focus on preparation and reheating as applied in large-scale kitchens
Authors:	Delbaere, Sophie M. ^{a, ⁎}, Vancoillie, Flore ^a, Callens, An ^b, Vanhegen, Kaat ^b, Bernaert, Nathalie ^c, De Man, Sofie ^c, Sleurs, Ellen ^a, Duyck, Yorre E. ^a, Van Poucke, Christof ^c, Verkempinck, Sarah ^a, Grauwet, Tara ^a, Van Loey, Ann M. ^{a, ⁎⁎}
Source:	In Applied Food Research December 2024 4(2)
Database:	ScienceDirect