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.
Revue:
Foods

ISSN: 2304-8158

Année de publication: 2019

Volumen: 8

Número: 7

Type: Article

DOI: 10.3390/FOODS8070257 GOOGLE SCHOLAR lock_openAccès ouvert editor
La source de données: Scopus