Effects of Low Temperature Cooking on the Retention of 4-(Methylthio)-3-Butenyl Isothiocyanate (MTBITC) of Chinese White Radish (Raphanussativus L.)
2016 ◽
Vol 9
(10)
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pp. 1640-1647
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1984 ◽
Vol 42
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pp. 282-283
1988 ◽
Vol 46
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pp. 434-435
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1988 ◽
Vol 46
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pp. 256-257
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1988 ◽
Vol 46
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pp. 788-789
1975 ◽
Vol 33
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pp. 58-59
1984 ◽
Vol 42
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pp. 686-687
1988 ◽
Vol 46
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pp. 626-627
1992 ◽
Vol 50
(1)
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pp. 88-89