Influence of cooking methods on glucosinolates and isothiocyanates content in novel cruciferous foods

1. Baenas, N.
2. Marhuenda, J.
3. García-Viguera, C.
4. Zafrilla, P.
5. Moreno, D.A.

Export

Export

×

MLA

modern-language-association

APA

apa

Chicago

chicago-fullnote-bibliography

Harvard

harvard-cite-them-right

Vancouver

vancouver-author-date

---

RIS BibTex

Export

×

This document cannot be exported because it belongs to another portal.

Full text

lock_openFull text externo

DOI: 10.3390/FOODS8070257 GOOGLE SCHOLAR lock_openOpen access editor

Data source: Scopus