The effect of processing and cooking on glucoraphanin and sulforaphane in brassica vegetables.
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DOI: 10.1016/j.foodchem.2021.130007
Abstract: Brassica vegetables are widely consumed mostly after processing and cooking. These processing and cooking methods not only can affect the taste, texture, flavor and nutrients of these vegetables, but also influence the levels of some… read more here.
Keywords: effect processing; glr slr; processing cooking; sulforaphane ... See more keywords