Boiling and steaming induced changes in secondary metabolites in three different cultivars of pak choi (Brassica rapa subsp. chinensis)

Published 2019 View Full Article

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Title
Boiling and steaming induced changes in secondary metabolites in three different cultivars of pak choi (Brassica rapa subsp. chinensis)
Authors
Keywords
Pak choi, Secondary metabolites, Glucosinolates, Carotenoids, Chlorophylls, Flavonoids, Vitamin K, Domestic cooking
Journal
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
Volume 82, Issue -, Pages 103232
Publisher
Elsevier BV
Online
2019-06-06
DOI
10.1016/j.jfca.2019.06.004

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