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. NishanbaevInstitute of the Chemistry of Plant Substances, Academy of Sciences of the Republic of Uzbekistan, Tashkent 100170, UzbekistanLigen 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

Food Chemistryjournal2022en

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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