10646
Another study from Zhejiang University examined the nutritional value of broccoli after five common cooking techniques ; steaming , boiling , microwaving , stir-frying and stir-frying followed by deep frying .
 Zhejiang University
Please list all entity words in the text that fit the category. Output format is "word1, word2". 
Option: location, person, organization 
Text: {0} 
Answer:
 Zhejiang University