Suchergebnisse - "Miao, Huiying"

PubPharm (4)

1

The flavor of Chinese kale sprouts is affected by genotypic variation of glucosinolates and their breakdown products

enthalten in: Food chemistry | 2021

von Zeng, W. | Tao, H. | Li, Y. | +6

2

Combined treatment of epi-brassinolide and NaCl enhances the main phytochemicals in Chinese kale sprouts

enthalten in: Food chemistry | 2020

von Wang, M. | Cai, C. | Lin, J. | +6

3

Influence of pre-harvest red light irradiation on main phytochemicals and antioxidant activity of Chinese kale sprouts

enthalten in: Food chemistry | 2017

von Deng, M. | Qian, H. | Chen, L. | +5

4

Effects of light quality on main health-promoting compounds and antioxidant capacity of Chinese kale sprouts

enthalten in: Food chemistry | 2016

von Qian, H. | Liu, T. | Deng, M. | +4

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