(en) F. Galgano, F. Favati, M. Caruso et A. Pietrafesa, « The Influence of Processing and Preservation on the Retention of Health-Promoting Compounds in Broccoli », Journal of Food Science, vol. 72, no 2, , S130–S135 (ISSN0022-1147 et 1750-3841, DOI10.1111/j.1750-3841.2006.00258.x, lire en ligne, consulté le )
(en) F. Galgano, F. Favati, M. Caruso et A. Pietrafesa, « The Influence of Processing and Preservation on the Retention of Health-Promoting Compounds in Broccoli », Journal of Food Science, vol. 72, no 2, , S130–S135 (ISSN0022-1147 et 1750-3841, DOI10.1111/j.1750-3841.2006.00258.x, lire en ligne, consulté le )
(en) F. Galgano, F. Favati, M. Caruso et A. Pietrafesa, « The Influence of Processing and Preservation on the Retention of Health-Promoting Compounds in Broccoli », Journal of Food Science, vol. 72, no 2, , S130–S135 (ISSN0022-1147 et 1750-3841, DOI10.1111/j.1750-3841.2006.00258.x, lire en ligne, consulté le )