Xu-Ping Wu

1 ta ish

Zhejiang University of Science and Technology

1. Hydrolysis before Stir-Frying Increases the Isothiocyanate Content of Broccoli

   Yuanfeng Wu, Yuke Shen, Xu-Ping Wu +7

   Maqola20183 iqtibos

   ABIABI:AkademIndex/2026.other.109834