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Food composition and analysis

Effects of various heating methods on glucosinolate, carotenoid and tocopherol concentrations in broccoli

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Pages 103-111 | Published online: 10 Jul 2012

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Ana Soares, Conrado Carrascosa & António Raposo. (2017) Influence of Different Cooking Methods on the Concentration of Glucosinolates and Vitamin C in Broccoli. Food and Bioprocess Technology 10:8, pages 1387-1411.
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Huiying Miao, Jiansheng Wang, Congxi Cai, Jiaqi Chang, Yanting Zhao & Qiaomei Wang. 2017. Glucosinolates. Glucosinolates 133 162 .
Jae Kyeom Kim, Daniel D. Gallaher, Chi Chen, Cynthia M. Gallaher, Dan Yao & Sabrina P. Trudo. (2016) Phenethyl isothiocyanate and indole-3-carbinol from cruciferous vegetables, but not furanocoumarins from apiaceous vegetables, reduced PhIP-induced DNA adducts in Wistar rats. Molecular Nutrition & Food Research 60:9, pages 1956-1966.
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Huiying Miao, Jiansheng Wang, Congxi Cai, Jiaqi Chang, Yanting Zhao & Qiaomei Wang. 2016. Glucosinolates. Glucosinolates 1 30 .
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Jae Kyeom Kim, Dong-Hoon Shin, Hui Gyu Park & Eui-Cheol Shin. (2014) Cruciferous vegetables, glutathione S-transferases, and implications of their interaction to colorectal cancer risk: A review. Journal of the Korean Society for Applied Biological Chemistry 57:4, pages 511-517.
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