Opening book details…
About this Agricultural and Biological Sciences article
Influence of Cooking Methods on Glucosinolates and Isothiocyanates Content in Novel Cruciferous Foods by Baenas, ; Marhuenda, ; García-Viguera, ; Zafrilla, ; Moreno, is a Agricultural and Biological Sciences article available to read on EtoBox.
It is typically read by researchers, students, and practitioners in Agricultural and Biological Sciences.
- Author
- Baenas, ; Marhuenda, ; García-Viguera, ; Zafrilla, ; Moreno,
- Publisher
- MDPI AG; Multidisciplinary Digital Publishing Institute; Basel: MDPI AG, 2012- (ISSN 2304-8158)
- Published
- 2019
- Language
- EN
- Field
- Agricultural and Biological Sciences (Life Sciences)
More by Baenas, ; Marhuenda, ; García-Viguera, ; Zafrilla, ; Moreno,
Browse all works by Baenas, ; Marhuenda, ; García-Viguera, ; Zafrilla, ; Moreno,