Interaction between proteins and glucosinolate isothiocyanates and oxazolidinethiones from Brassica napus seed
Author:
Publisher
Elsevier BV
Subject
Horticulture,Plant Science,Molecular Biology,General Medicine,Biochemistry
Reference8 articles.
1. Production of Rapeseed Flour for Human Consumption1
2. Ohlson, R. Karlshamns Oljefabriker AB, Sweden, Personal communication.
3. Natural glucosinolates (thioglucosides) in foods and feeds
4. Preparative Isolation and 35S-Labelling of Glucosinolates from Rapeseed (Brassica napus L.).
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3. Functionality of whey proteins covalently modified by allyl isothiocyanate. Part 1 physicochemical and antibacterial properties of native and modified whey proteins at pH 2 to 7;Food Hydrocolloids;2017-04
4. Reactivity and Stability of Glucosinolates and Their Breakdown Products in Foods;Angewandte Chemie International Edition;2014-08-27
5. Reaktivität und Stabilität von Glucosinolaten und ihren Abbauprodukten in Lebensmitteln;Angewandte Chemie;2014-08-27
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