The effect of processing and cooking on glucoraphanin and sulforaphane in brassica vegetables
Jing Sun, Yunfan Wang, Xinyi Pang, Shuhua Tian, Qiaobin Hu, Xiangfei Li, Jie Liu, Jing Wang, Yingjian Lu
Topics & Concepts
GlucoraphaninSulforaphaneBrassicaFood scienceSteamingChemistryBlanchingGlucosinolateMyrosinaseFermentationFlavorCooking methodsBotanyBiochemistryBiologyGenomics, phytochemicals, and oxidative stressGarlic and Onion StudiesSelenium in Biological Systems