Работы, цитирующие эту работу

Работ: 2

Работа: Sulforaphane formation and bioaccessibility are more affected by steaming time than meal composition during in vitro digestion of broccoli

1. Supplementation of cooked broccoli with exogenous moringa myrosinase enhanced isothiocyanate formation

   Yao Zhang, Nyasha Makaza, Chunmin Jiang +6

   СтатьяMoringa oleifera research and applicationsFood Chemistry2022Цитирований: 0

   ABIABI:AkademIndex/openalex/2022.article.000173

2. Effects of Polyphenols and Glucosinolates in Broccoli Extract on Human Gut Microorganisms Based on Simulation In Vitro

   Yao Zhang, Chunmin Jiang, Sisi Huang +5

   СтатьяFood Quality and Safety StudiesACS Omega2022Цитирований: 0

   ABIABI:AkademIndex/openalex/2022.article.000607