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.
Aldizkaria:
Foods

ISSN: 2304-8158

Argitalpen urtea: 2019

Alea: 8

Zenbakia: 7

Mota: Artikulua

DOI: 10.3390/FOODS8070257 GOOGLE SCHOLAR lock_openSarbide irekia editor
Datuen iturria: Scopus