不同烹饪方式下烹饪时间对西兰花中萝卜硫苷和萝卜硫素的影响
卢旭，马绍英，李胜，张聪聪，包金玉，张秀民
Effect of Cooking Time on Glucoraphanin and Sulforaphane Contents in Broccoli Cooked by Different Cooking Methods
LU Xu, MA Shaoying, LI Sheng, ZHANG Congcong, BAO Jinyu, ZHANG Xiumin
食品科学
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2020, (1): 41
-47
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DOI: 10.7506/spkx1002-6630-20181201-005
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