Mild heat combined with lactic acid fermentation: a novel approach for enhancing sulforaphane yield in broccoli puree
Author:
Affiliation:
1. Engineering Research Center of Health Food Design & Nutrition Regulation
2. School of Chemical Engineering & Energy Technology
3. Dongguan University of Technology
4. Dongguan
5. China
6. CSIRO Agriculture & Food
7. Werribee
8. Australia
Abstract
Mild heating coupled with fermentation: a novel approach for increasing sulforaphane yield in broccoli.
Funder
National Basic Research Program of China
Publisher
Royal Society of Chemistry (RSC)
Subject
General Medicine,Food Science
Link
http://pubs.rsc.org/en/content/articlepdf/2020/FO/C9FO02089F
Reference33 articles.
1. Addressing the inter-individual variation in response to consumption of plant food bioactives: Towards a better understanding of their role in healthy aging and cardiometabolic risk reduction
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5. Bioactive Compounds in Brassicaceae Vegetables with a Role in the Prevention of Chronic Diseases
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