Effect of storage, processing and cooking onglucosinolate content of Brassica vegetables

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	Effect of storage, processing and cooking onglucosinolate content of Brassica vegetables
	H.J.Zhu; J.X.Jiag; J.Ren; Y.M.Yan; C.U.Pittman
	2007
发表期刊	Food and Chemical Toxicology
卷号	45 页码:216–224
语种	英语
文献类型	期刊论文
条目标识符	http://ir.kib.ac.cn/handle/151853/52108
专题	共享文献
推荐引用方式 GB/T 7714	H.J.Zhu,J.X.Jiag,J.Ren,et al. Effect of storage, processing and cooking onglucosinolate content of Brassica vegetables[J]. Food and Chemical Toxicology,2007,45:216–224.
APA	H.J.Zhu,J.X.Jiag,J.Ren,Y.M.Yan,&C.U.Pittman.(2007).Effect of storage, processing and cooking onglucosinolate content of Brassica vegetables.Food and Chemical Toxicology,45,216–224.
MLA	H.J.Zhu,et al."Effect of storage, processing and cooking onglucosinolate content of Brassica vegetables".Food and Chemical Toxicology 45(2007):216–224.