ロード中...
Microwave cooking increases sulforaphane level in broccoli
Sulforaphane (SFR), an anticarcinogenic compound, forms from the hydrolysis of glucoraphanin (GLR) in broccoli. Cooking methods have been shown to affect broccoli GLR and SFR levels, but little is known about the effect of lightly cooking processes on them. In this study, the effects of microwave an...
保存先:
| 出版年: | Food Sci Nutr |
|---|---|
| 主要な著者: | , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
John Wiley and Sons Inc.
2020
|
| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7174218/ https://ncbi.nlm.nih.gov/pubmed/32328271 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.1493 |
| タグ: |
タグ追加
タグなし, このレコードへの初めてのタグを付けませんか!
|