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Stir-Frying of Chinese Cabbage and Pakchoi Retains Health-Promoting Glucosinolates
Stir-frying is a cooking method, originating from Asia, in which food is fried in small amount of very hot oil. Nowadays in many other parts of the world stir-frying is a very popular method to prepare vegetables, because it is fast and fried vegetables are tasty. However, the retention of phytochem...
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| Publicado no: | Plant Foods Hum Nutr |
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| Main Authors: | , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer US
2017
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5717120/ https://ncbi.nlm.nih.gov/pubmed/29134463 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s11130-017-0646-x |
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