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Heating decreases epithiospecifier protein activity and increases sulforaphane formatio...
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www.sciencedirect.com/science
2004
May
study
research
in_vitro
broccoli
Brassica_oleracea
Cruciferae
cancer
anti-cancer
sulforaphane
epithiospecifier
protein
quinone_reductase
nutrtion
medline
heating
cooking
maximizing
sulforaphane_nitrile
sprouts
shared by
Matti Narkia
on 27 Mar 09
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Cached
Matti Narkia
on 27 Mar 09
Heating decreases epithiospecifier protein activity and increases sulforaphane formation in broccoli. Matusheski NV, Juvik JA, Jeffery EH. Phytochemistry. 2004 May;65(9):1273-81. PMID: 15184012 doi:10.1016/j.phytochem.2004.04.013
Heating decreases epithiospecifier protein activity and increases sulforaphane formation in broccoli. Matusheski NV, Juvik JA, Jeffery EH. Phytochemistry. 2004 May;65(9):1273-81. PMID: 15184012 doi:10.1016/j.phytochem.2004.04.013
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