Kimchi cabbage (Brassica rapa subsp. pekinensis [Lour.]) Metabolic changes during growing seasons in the Republic of Korea
Author:
Funder
Ministry of Science and ICT, South Korea
Publisher
Springer Science and Business Media LLC
Subject
Horticulture,Plant Science,Biotechnology
Link
https://link.springer.com/content/pdf/10.1007/s13580-023-00546-7.pdf
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4. Bell L, Oloyede OO, Lignou S, Wagstaff C, Methven L (2018) Taste and flavor perceptions of glucosinolates, isothiocyanates, and related compounds. Molecular Nutrition & Food Research 62: 1700990. Molecular Nutrition & Food Research https://doi.org/10.1002/mnfr.201700990
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