An Overview of Brassica Sprouts
Author:
Publisher
Springer International Publishing
Link
https://link.springer.com/content/pdf/10.1007/978-3-031-40916-5_13
Reference79 articles.
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2. Aires, A. (2015). Brassica composition and food processing. In Processing and impact on active components in food (pp. 17–25). https://doi.org/10.1016/B978-0-12-404699-3.00003-2
3. Baenas, N., Villaño, D., García-Viguera, C., & Moreno, D. A. (2016). Optimizing elicitation and seed priming to enrich broccoli and radish sprouts in glucosinolates. Food Chemistry, 204, 314–319. https://doi.org/10.1016/j.foodchem.2016.02.144
4. Baenas, N., Gómez-Jodar, I., Moreno, D. A., García-Viguera, C., & Periago, P. M. (2017). Broccoli and radish sprouts are safe and rich in bioactive phytochemicals. Postharvest Biology and Technology, 127, 60–67. https://doi.org/10.1016/j.postharvbio.2017.01.010
5. Banerjee, S., Rohatgi, K., & Lahiri, S. (1954). Pantothenic acid, folic acid, biotin and niacin contents of germinated pulses. Journal of Food Science, 19(1–6), 134–137. https://doi.org/10.1111/j.1365-2621.1954.tb17431.x
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