Yuanfeng Wu

3 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

2. Approaches for enhancing the stability and formation of sulforaphane

   Yuanfeng Wu, Chengzhi Lv, Zou Ligen +4

   Sharh maqola20203 iqtibos

   ABIABI:AkademIndex/2026.other.109845

3. Protective effects of broccoli extracts and sulforaphane against hydrogen peroxide induced oxidative stress in B16 cells

   Yao Zhang, Chengzhi Lv, Juan Sun +3

   MaqolaOAOchiq kirish20212 iqtibos

   ABIABI:AkademIndex/2026.other.238441