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Ingredient
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Pairs well with — computed from shared flavor compounds
Based on shared molecular compounds · click to explore
“Twenty-seven phenolic compounds were quantified, of which the most abundant were: caffeic acid hexoside and kaempferol-3-<i>O</i>(caffeoyl) sophoroside-7-<i>O</i>-glucoside in tatsoi”
kaempferol-3-<i>O</i>(caffeoyl) sophoroside-7-<i>O</i>-glucoside → is abundant in → tatsoi microgreens
“Twenty-seven phenolic compounds were quantified, of which the most abundant were: caffeic acid hexoside and kaempferol-3-<i>O</i>(caffeoyl) sophoroside-7-<i>O</i>-glucoside in tatsoi”
caffeic acid hexoside → is abundant in → tatsoi microgreens