Ушбу ишга иқтибос қилган ишлар

3 та иш

Иш: Hydrolysis before Stir-Frying Increases the Isothiocyanate Content of Broccoli

1. Quercetin and kaempferol from saffron petals alleviated hydrogen peroxide‐induced oxidative damage in <scp>B16</scp> cells

   Yao Zhang, Yucui Gong, Jiayun Hu +7

   МақолаSaffron Plant Research StudiesJournal of the Science of Food and Agriculture20242 иқтибос

   ABIABI:AkademIndex/openalex/2024.article.000640

2. 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

3. 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