Maqola

Supplementation of cooked broccoli with exogenous moringa myrosinase enhanced isothiocyanate formation

Yao ZhangSchool of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou 310023, Zhejiang, ChinaNyasha MakazaSchool of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou 310023, Zhejiang, ChinaChunmin JiangSchool of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou 310023, Zhejiang, ChinaYaqing WuSchool of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou 310023, Zhejiang, ChinaS. Z. NishanbaevHangzhou Academy of Agricultural Sciences, Hangzhou 310023, Zhejiang, ChinaLigen ZouHangzhou Academy of Agricultural Sciences, Hangzhou 310023, Zhejiang, ChinaSun JuanSchool of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou 310023, Zhejiang, ChinaXinjie SongSchool of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou 310023, Zhejiang, ChinaYuanfeng WuSchool of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou 310023, Zhejiang, China. Electronic address: [email protected]

Food Chemistryjournal2022en

Ochiq kirish: yoʻq

ABI

Annotatsiya

Annotatsiya mavjud emas.

Mavzular

Moringa oleifera research and applications Genomics, phytochemicals, and oxidative stress Free Radicals and Antioxidants

Identifikatorlar

DOI: 10.1016/j.foodchem.2022.133651

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