Effect of cooking on glucosinolates in three cruciferous vegetables

被引：0
|
作者：
He, Xiangyi [1 ]
He, Hongju [2 ]
Fan, Zhihong [1 ]
Zhao, Xuezhi [2 ]
机构：
[1] College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
[2] National Engineering Research Center for Vegetables, Beijing 100089, China
来源：
Journal of Chinese Institute of Food Science and Technology | 2013年 / 13卷 / 08期
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页码：124 / 131
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