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
FOOD SCIENCE . 2020, (1): 41 -47 .  DOI: 10.7506/spkx1002-6630-20181201-005