Effects of cooking methods on total isothiocyanate yield from cruciferous vegetables-Reference-Cited by-同舟云学术

Effects of cooking methods on total isothiocyanate yield from cruciferous vegetables

Published:2020-09-09 Issue:10 Volume:8 Page:5673-5682
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci. Nutr.

Author:

Wang Zinian¹^ORCID,Kwan Marilyn L.²,Pratt Rachel¹,Roh Janise M.²,Kushi Lawrence H.²,Danforth Kim N.³,Zhang Yuesheng⁴^ORCID,Ambrosone Christine B.¹,Tang Li¹

Affiliation:

1. Department of Cancer Prevention and Control Roswell Park Comprehensive Cancer Center Buffalo NYUSA

2. Division of Research Kaiser Permanente Northern California Oakland CAUSA

3. Department of Research and Evaluation Kaiser Permanente Southern California Pasadena CAUSA

4. Department of Pharmacology and Therapeutics Roswell Park Comprehensive Cancer Center Buffalo NYUSA

Funder

Division of Cancer Prevention, National Cancer Institute

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.1836

Reference50 articles.

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4. Epithiospecifier protein in turnip and changes in products of autolysis during ontogeny

5. Bioavailability of Sulforaphane from Two Broccoli Sprout Beverages: Results of a Short-term, Cross-over Clinical Trial in Qidong, China

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