Effects of Low Temperature Cooking on the Retention of 4-(Methylthio)-3-Butenyl Isothiocyanate (MTBITC) of Chinese White Radish (Raphanussativus L.)
Crossref DOI link: https://doi.org/10.1007/s11947-016-1787-x
Published Online: 2016-08-12
Published Print: 2016-10
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Han, Zhong
Li, He
Yu, Xu-Cong
Sun, Da-Wen
License valid from 2016-08-12