参考文献：
[1]Baenas, N.; Marhuenda, J.; García-Viguera, C.; Zafrilla, P.; Moreno, D.A. Influence of Cooking Methods on Glucosinolates and Isothiocyanates Content in Novel Cruciferous Foods. Foods 2019, 8, 257. https://doi.org/10.3390/foods8070257
[2]徐青, 王代波, 刘国华,等. 花青素稳定性影响因素及改善方法研究进展[J]. 食品研究与开发, 2020, 41(7):7.
[3]]朱振宝, 吴园芳, 易建华. 紫甘蓝花色苷色素稳定性研究[J]. 粮食与油脂, 2011(10):4.
[4]陈景秋. 烹饪方式对紫甘蓝抗氧化物质和硫代葡萄糖苷的影响[D]. 浙江大学, 2018.
[5]https://ifst.onlinelibrary.wiley.com/doi/abs/10.1111/jfpp.13203
[6]Pourzand A, Tajaddini A, Pirouzpanah S, Asghari-Jafarabadi M, Samadi N, Ostadrahimi AR, Sanaat Z. Associations between Dietary Allium Vegetables and Risk of Breast Cancer: A Hospital-Based Matched Case-Control Study. J Breast Cancer. 2016 Sep;19(3):292-300. doi: 10.4048/jbc.2016.19.3.292. Epub 2016 Sep 23. Erratum in: J Breast Cancer. 2018 Jun;21(2):231. PMID: 27721879; PMCID: PMC5053314.
[7]Hostetler GL, Riedl KM, Schwartz SJ. Effects of food formulation and thermal processing on flavones in celery and chamomile. Food Chem. 2013 Nov 15;141(2):1406-11. doi: 10.1016/j.foodchem.2013.04.051. Epub 2013 Apr 25. PMID: 23790931; PMCID: PMC3850025.
[8]史先敏, 严泽民, 谢静红,等. 白藜芦醇的光稳定性和热稳定性研究[J]. 日用化学工业, 2011, 41(3):4.
[9]Gerstenmeyer E , Reimer S , Berghofer E , et al. Effect of thermal heating on some lignans in flax seeds, sesame seeds and rye[J]. Food Chemistry, 2013, 138(2-3):1847-1855.
