A Mechanistic Perspective on Process-Induced Changes in Glucosinolate Content inBrassicaVegetables: A Review
Author:
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/10408398.2012.688076
Reference72 articles.
1. The enzymic and chemically induced decomposition of glucosinolates
2. Content of selected bioactive components and antioxidant properties of broccoli (Brassica oleracea L.)
3. Glucosinolates in Brassica foods: bioavailability in food and significance for human health
4. Enzymatic, Chemical, and Thermal Breakdown of 3H-Labeled Glucobrassicin, the Parent Indole Glucosinolate
5. Effects of some technological processes on glucosinolate contents in cruciferous vegetables
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