Effect of storage, processing and cooking onglucosinolate content of Brassica vegetables
文献类型：期刊论文
| 作者 | H.J.Zhu; J.X.Jiag; J.Ren; Y.M.Yan; C.U.Pittman |
| 刊名 | Food and Chemical Toxicology
 |
| 出版日期 | 2007 |
| 卷号 | 45页码:216–224 |
| 语种 | 英语 |
| 源URL | [http://ir.kib.ac.cn/handle/151853/52108]  |
| 专题 | 昆明植物研究所_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. |
入库方式： OAI收割
来源：昆明植物研究所
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