Cooking methods of Brassica rapa affect the preservation of glucosinolates, phenolics and vitamin C - Concepedia

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Publication | Open Access

Cooking methods of Brassica rapa affect the preservation of glucosinolates, phenolics and vitamin C

DOI Full Paper Access

166

Citations

39

References

2010

Year

Marta Francisco, Pablo Velasco, Diego A. Moreno, Cristina García‐Viguera, María Elena Cartea

Food Research International

Food ChemistryNutritionAgricultural EconomicsVitamin CFood PreservationBrassica RapaPublic HealthPhytochemicalVegetable Production

References

	Year	Citations

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