Effect of storage, processing and cooking on glucosinolate content of Brassica vegetables
Year: 2006
Type: article
Source: Food and Chemical Toxicology
Authors: Lijiang Song, Paul J. Thornalley
Institution: University of Essex
Language: English
Subfield: Molecular Biology
Domain: Life Sciences
Open Access status: closed
Funders: Wellcome Trust, Food Standards Agency
OpenAlex ID: W2017344509