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

关键词：

D O I：

暂无

中图分类号：

学科分类号：

摘要：

引用

页码：124 / 131

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