Effects of blanching on the content of glucosinolates and their indole degradation products in four selected Brassica
vegetables

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Food and Fermentation Industries ›› 2018, Vol. 44 ›› Issue (2) : 160. DOI: 10.13995/j.cnki.11-1802/ts.014922

Effects of blanching on the content of glucosinolates and their indole degradation products in four selected Brassica vegetables

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2018, 44(2): 160 https://doi.org/10.13995/j.cnki.11-1802/ts.014922

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