Assessment of Glucosinolates in Chinese Kale by Near-Infrared Spectroscopy
Author:
Publisher
Informa UK Limited
Subject
Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/10942912.2012.678535
Reference38 articles.
1. Refinement of the crystal structure of sinigrin
2. The myrosinase-glucosinolate system, its organisation and biochemistry
3. The effect of cooking and processing on the glucosinolate content: Studies on four varieties of portuguese cabbage and hybrid white cabbage
4. Glucosinolate assessment in Brassica oleracea leaves by near-infrared spectroscopy
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