热烫对 4 种芸薹属蔬菜硫代葡萄糖苷及其吲哚族降解产物的影响
雷琳 , 阚茗铭 , 叶发银 , 等
Effects of blanching on the content of glucosinolates and their indole degradation products in four selected Brassica
vegetables
LEI Lin et al
食品与发酵工业
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2018, (2): 160
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DOI: 10.13995/j.cnki.11-1802/ts.014922
