Variations in the glucosinolates of the individual edible parts of three stem mustards (Brassica juncea)
The composition and content of glucosinolates were investigated in the edible parts (petioles, peel and flesh) of tuber mustard, bamboo shoots mustard and baby mustard by high-performance liquid chromatography to reveal the association between the different cooking methods and their glucosinolate pr...
Gespeichert in:
| Hauptverfasser: | , , , , , , , , , , |
|---|---|
| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
The Royal Society
2019-02-01
|
| Schriftenreihe: | Royal Society Open Science |
| Schlagworte: | |
| Online-Zugang: | https://royalsocietypublishing.org/doi/pdf/10.1098/rsos.182054 |
| Tags: |
Keine Tags, Fügen Sie das erste Tag hinzu!
|