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Matti Narkia

Heating decreases epithiospecifier protein activity and increases sulforaphane formation in broccoli. - ScienceDirect - Phytochemistry : - 0 views

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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 - 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
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