Abstract
In this work, the effects of common cooking practices such as boiling, microwaving, steaming, and oven cooking and their influence on the amount and release of glucoraphanin (GCP) and sulforaphane (SFP) in broccoli and red cabbage were investigated using HPLC.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have