Chiu, Y.-C.; Matak, K.; Ku, K.-M.
Methyl Jasmonate Treatment of Broccoli Enhanced Glucosinolate Concentration, Which Was Retained after Boiling, Steaming, or Microwaving. Foods 2020, 9, 758.
https://doi.org/10.3390/foods9060758
AMA Style
Chiu Y-C, Matak K, Ku K-M.
Methyl Jasmonate Treatment of Broccoli Enhanced Glucosinolate Concentration, Which Was Retained after Boiling, Steaming, or Microwaving. Foods. 2020; 9(6):758.
https://doi.org/10.3390/foods9060758
Chicago/Turabian Style
Chiu, Yu-Chun, Kristen Matak, and Kang-Mo Ku.
2020. "Methyl Jasmonate Treatment of Broccoli Enhanced Glucosinolate Concentration, Which Was Retained after Boiling, Steaming, or Microwaving" Foods 9, no. 6: 758.
https://doi.org/10.3390/foods9060758
APA Style
Chiu, Y.-C., Matak, K., & Ku, K.-M.
(2020). Methyl Jasmonate Treatment of Broccoli Enhanced Glucosinolate Concentration, Which Was Retained after Boiling, Steaming, or Microwaving. Foods, 9(6), 758.
https://doi.org/10.3390/foods9060758