Microwave bag cooking affects the quality, glucosinolates content and hydrolysate production of broccoli florets
Wenxiu Zheng, Wenhao Wang, Desheng Fu, Tianyu Zhang, Zhengrui Liang, Ling Yan, Changhong Liu, Lei Zheng
Topics & Concepts
HydrolysateSulforaphaneFood scienceMyrosinaseChemistryGlucoraphaninAscorbic acidFlavonoidRaphanusAntioxidantHydrolysisBotanyGlucosinolateBiologyBiochemistryBrassicaGenomics, phytochemicals, and oxidative stressPhytochemicals and Antioxidant ActivitiesFree Radicals and Antioxidants