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Effects of Low Temperature Cooking on the Retention of 4-(Methylthio)-3-Butenyl Isothiocyanate (MTBITC) of Chinese White Radish (RaphanussativusL.)
Han, Zhong, Li, He, Yu, Xu-Cong, Sun, Da-WenVolume:
9
Language:
english
Journal:
Food and Bioprocess Technology
DOI:
10.1007/s11947-016-1787-x
Date:
October, 2016
File:
PDF, 999 KB
english, 2016