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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...
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| Publicat a: | Food Sci Nutr |
|---|---|
| Autors principals: | , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
John Wiley and Sons Inc.
2020
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| Matèries: | |
| Accés en línia: | 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 |
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