Kinetics of changes in glucosinolate concentrations during long-term cooking of white cabbage (Brassica oleracea L. ssp. capitata f. alba).
about
Effects of different cooking methods on health-promoting compounds of broccoliA mechanistic perspective on process-induced changes in glucosinolate content in Brassica vegetables: a review.The Effects of Conventional and Non-conventional Processing on Glucosinolates and Its Derived Forms, Isothiocyanates: Extraction, Degradation, and ApplicationsModification of glucosinolates in turnip greens (Brassica rapasubsp.rapaL.) subjected to culinary heat processesMechanical Stress Results in Immediate Accumulation of Glucosinolates in Fresh-Cut Cabbage
P2860
Kinetics of changes in glucosinolate concentrations during long-term cooking of white cabbage (Brassica oleracea L. ssp. capitata f. alba).
description
2008 nî lūn-bûn
@nan
2008年の論文
@ja
2008年学术文章
@wuu
2008年学术文章
@zh-cn
2008年学术文章
@zh-hans
2008年学术文章
@zh-my
2008年学术文章
@zh-sg
2008年學術文章
@yue
2008年學術文章
@zh
2008年學術文章
@zh-hant
name
Kinetics of changes in glucosi ...... cea L. ssp. capitata f. alba).
@en
Kinetics of changes in glucosi ...... -term cooking of white cabbage
@nl
type
label
Kinetics of changes in glucosi ...... cea L. ssp. capitata f. alba).
@en
Kinetics of changes in glucosi ...... -term cooking of white cabbage
@nl
prefLabel
Kinetics of changes in glucosi ...... cea L. ssp. capitata f. alba).
@en
Kinetics of changes in glucosi ...... -term cooking of white cabbage
@nl
P2093
P356
P1476
Kinetics of changes in glucosi ...... cea L. ssp. capitata f. alba).
@en
P2093
Jon Volden
Matthijs Dekker
Ruud Verkerk
Trude Wicklund
P304
P356
10.1021/JF0731999
P407
P577
2008-02-28T00:00:00Z