Effects of cooking on in vitro sinigrin bioaccessibility, total phenols, antioxidant and antimutagenic activity of cauliflower (Brassica oleraceae L. var. Botrytis)
Effects of cooking on in vitro sinigrin bioaccessibility, total phenols, antioxidant and antimutagenic activity of cauliflower (Brassica oleraceae L. var. Botrytis)
作者
关键词
Glucosinolates, Sinigrin, Antimutagenicity, Total phenols, Antioxidant capacity, DPPH, ABTS, Phosphyomolybdenum, Cauliflower, In vitro, bioaccessibility, Food processing, Nutrient loss and retention, Food composition, Food analysis
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