Effect of fermentation stages on glucosinolate profiles in kimchi: Quantification of 14 intact glucosinolates using ultra-performance liquid chromatography-tandem mass spectrometry-Reference-Cited by-同舟云学术

Effect of fermentation stages on glucosinolate profiles in kimchi: Quantification of 14 intact glucosinolates using ultra-performance liquid chromatography-tandem mass spectrometry

Published:2022-10 Issue: Volume:15 Page:100417
ISSN:2590-1575
Container-title:Food Chemistry: X
language:en
Short-container-title:Food Chemistry: X

Author:

Kim Su-Yeon,Yang Jisu,Dang Yun-Mi,Ha Ji-Hyuong

Funder

Ministry of Science, ICT and Future Planning

World Institute of Kimchi

Publisher

Elsevier BV

Subject

Food Science,Analytical Chemistry

Reference28 articles.

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3. Metabolic profiling in Chinese cabbage (Brassica rapa L. subsp. pekinensis) cultivars reveals that glucosinolate content is correlated with carotenoid content;Baek;Journal of Agricultural and Food Chemistry,2016

4. Taste and flavor perceptions of glucosinolates, isothiocyanates, and related compounds;Bell;Molecular Nutrition and Food Research,2018

5. Improved separation of intact glucosinolates in bee pollen by using ultra-high-performance liquid chromatography coupled to quadrupole time-of-flight mass spectrometry;Bernal;Food Analytical Methods,2019

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