Processing and Preparation of Brassica Vegetables and the Fate of Glucosinolates
Author:
Publisher
Springer International Publishing
Link
http://link.springer.com/content/pdf/10.1007/978-3-319-26479-0_10-1
Reference88 articles.
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3. Schonhof I, Krumbein A, Brückner B (2004) Genotypic effects on glucosinolates and sensory properties of broccoli and cauliflower. Food Nahrung 48:25–33
4. Mithen RF, Dekker M, Verkerk R, Rabot S, Johnson IT (2000) The nutritional significance, biosynthesis and bioavailability of glucosinolates in human foods. J Sci Food Agric 80:967–984
5. Verkerk R, Schreiner M, Krumbein A et al (2009) Glucosinolates in Brassica vegetables: the influence of the food supply chain on intake, bioavailability and human health. Mol Nutr Food Res 53:S219–S265
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