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Stir-Frying of Chinese Cabbage and Pakchoi Retains Health-Promoting Glucosinolates.
Plant Foods Hum Nutr. 2017 Dec;72(4):439-444. doi: 10.1007/s11130-017-0646-x.
Plant Foods Hum Nutr. 2017.
PMID: 29134463
Free PMC article.
A mechanistic perspective on process-induced changes in glucosinolate content in Brassica vegetables: a review.
Nugrahedi PY, Verkerk R, Widianarko B, Dekker M.
Nugrahedi PY, et al.
Crit Rev Food Sci Nutr. 2015;55(6):823-38. doi: 10.1080/10408398.2012.688076.
Crit Rev Food Sci Nutr. 2015.
PMID: 24915330
Review.
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Practices and health perception of preparation of Brassica vegetables: translating survey data to technological and nutritional implications.
Nugrahedi PY, Hantoro I, Verkerk R, Dekker M, Steenbekkers B.
Nugrahedi PY, et al.
Int J Food Sci Nutr. 2015;66(6):633-41. doi: 10.3109/09637486.2015.1064868. Epub 2015 Jul 14.
Int J Food Sci Nutr. 2015.
PMID: 26171631
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