Effect of cooking on the contents of glucosinolates and their degradation products in selected Brassica vegetables - Concepedia

Concepedia

Publication | Open Access

Effect of cooking on the contents of glucosinolates and their degradation products in selected Brassica vegetables

DOI Full Paper Access

70

Citations

47

References

2016

Year

Joanna Kapusta‐Duch, Barbara Kusznierewicz, Teresa Leszczyńska, Barbara Borczak

Journal of Functional Foods

Food ChemistryNutritionAgricultural ChemistryFood CompositionFood AnalysisAgricultural EconomicsBrassica VegetablesDegradation ProductsFood QualityVegetable ProductionHealth Sciences

References

	Year	Citations

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