Optimisation of enzymatic production of sulforaphane in broccoli sprouts and their total antioxidant activity at different growth and storage days
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-016-2452-0.pdf
Reference35 articles.
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2. Bones AM, Rossiter JT (2006) The enzymic and chemically induced decomposition of glucosinolates. Phytochemistry 67:1053–1067. doi: 10.1016/j.phytochem.2006.02.024
3. Campas-Baypoli ON, Sánchez-Machado DI, Bueno-Solano C et al (2010) HPLC method validation for measurement of sulforaphane level in broccoli by-products. Biomed Chromatogr 24:387–392. doi: 10.1002/bmc.1303
4. Cartea ME, Velasco P (2008) Glucosinolates in Brassica foods: bioavailability in food and significance for human health. Phytochem Rev 7:213–229. doi: 10.1007/s11101-007-9072-2
5. Choi MMF, Shuang S, Lai HY et al (2004) Gas chromatography-mass spectrometric determination of total isothiocyanates in Chinese medicinal herbs. Anal Chim Acta 516:155–163. doi: 10.1016/j.aca.2004.04.010
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