The Annual Meeting of the Japan Society of Cookery Science, 2009
Session ID : 2C-a3
Conference information
Host: The Japan Society of Cookery Science
Oral Presentation
Effects of cooking methods on glucosinolate and isothiocyanate contents of yamatomana
*Erina Kakumu, Noriko Takauchi, Toshi Nishimoto, Hiroshi Asao, Kazuto Washida, Tomoko Yamaguchi, Hitoshi Takamura
Author information
Keywords:
yamatomana,
cooking,
glucosinolate,
isothiocyanate,
anti-inflammatory activity,
traditional vegetable
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