Ушбу ишга иқтибос қилган ишлар

2 та иш

Иш: 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

   МақолаMoringa oleifera research and applicationsFood Chemistry20220 иқтибос

   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

   МақолаFood Quality and Safety StudiesACS Omega20220 иқтибос

   ABIABI:AkademIndex/openalex/2022.article.000607