Comparative aroma and nutrients profiling in six edible versus nonedible cruciferous vegetables using MS based metabolomics

Authors

Mostafa H. Baky
Samir Nabhan Shamma
Jianbo Xiao
Mohamed A. Farag

Document Type

Research Article

Publication Title

Food Chemistry

Publication Date

7-1-2022

doi

10.1016/j.foodchem.2022.132374

Recommended Citation

APA Citation

Baky, M. Shamma, S. Xiao, J. & Farag, M. (2022). Comparative aroma and nutrients profiling in six edible versus nonedible cruciferous vegetables using MS based metabolomics. Food Chemistry, 383, 10.1016/j.foodchem.2022.132374
https://fount.aucegypt.edu/faculty_journal_articles/5725

MLA Citation

Baky, Mostafa H., et al. "Comparative aroma and nutrients profiling in six edible versus nonedible cruciferous vegetables using MS based metabolomics." Food Chemistry, vol. 383, 2022,
https://fount.aucegypt.edu/faculty_journal_articles/5725