Lv03
0 积分 2023-11-28 加入
Composition and antioxidant capacity of a novel beverage produced with green tea and minimally-processed byproducts of broccoli
1小时前
已完结
Effects of α‐, β‐ and maltosyl‐β‐cyclodextrins use on the glucoraphanin–sulforaphane system of broccoli juice
1小时前
已完结
Broccoli by-products improve the nutraceutical potential of gluten-free mini sponge cakes
20小时前
已完结
Physiochemical and nutritional characteristics, bioaccessibility and sensory acceptance of baked crackers containing broccoli co‐products
20小时前
已完结
Bioaccessibility, physicochemical, sensorial, and nutritional characteristics of bread containing broccoli co-products
20小时前
已完结
Anticancer and Antioxidant Activity of Bread Enriched with Broccoli Sprouts
20小时前
已完结
Blanching impact on pigments, glucosinolates, and phenolics of dehydrated broccoli by-products
3天前
已完结
Phytochemical content of roasted seeds of three white mustard (Sinapis alba L.) varieties differing in their glucosinolate and erucic acid content
8天前
已完结
Correlation analysis of glucosinolate profiles and GSL biosynthetic genes in radishes (Raphanus sativus L.)
8天前
已完结
Biochemical composition of broccoli seeds and sprouts at different stages of seedling development
28天前
已完结
皖公网安备34019202002308
