Stir-Frying of Chinese Cabbage and Pakchoi Retains Health-Promoting Glucosinolates

Stir-frying is a cooking method, originating from Asia, in which food is fried in small amount of very hot oil. Nowadays in many other parts of the world stir-frying is a very popular method to prepare vegetables, because it is fast and fried vegetables are tasty. However, the retention of phytochem...

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Detalles Bibliográficos
Autores principales: Nugrahedi, Probo Y., Oliviero, Teresa, Heising, Jenneke K., Dekker, Matthijs, Verkerk, Ruud
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer US 2017
Materias:
Original Paper
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5717120/
https://www.ncbi.nlm.nih.gov/pubmed/29134463
http://dx.doi.org/10.1007/s11130-017-0646-x

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5717120/
https://www.ncbi.nlm.nih.gov/pubmed/29134463
http://dx.doi.org/10.1007/s11130-017-0646-x

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