Substitution of additives in horseradish sauce: technological strategies and efficacy-Reference-Cited by-同舟云学术

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Substitution of additives in horseradish sauce: technological strategies and efficacy

Published:2024-12 Issue:2 Volume:4 Page:100496
ISSN:2772-5022
Container-title:Applied Food Research
language:en
Short-container-title:Applied Food Research

Author:

Bianchi Flavia^ORCID,Kofler Annika,Marchetti Giulia Maria^ORCID,Arbore Annagrazia,Vanzo Elisa Maria,Venir Elena

Publisher

Elsevier BV

Reference63 articles.

1. Horseradish (Armoracia rusticana), a neglected medical and condiment species with a relevant glucosinolate profile: A review;Agneta;Genetic Resources and Crop Evolution,2013

2. Chapter 1: Application of organic acids in food preservation;Anyasi,2017

3. Characterization of unripe grapes (Vitis vinifera L.) and its use to obtainantioxidant phenolic compounds by green extraction;Bayram;Frontiers in Sustainable Food Systems,2022

4. The myrosinase-glucosinolate system, its organisation and biochemistry;Bones;Physiologia Plantarum,1996

5. Comparison and optimization of three commercial methods with an LC-MS/MS method for the determination of sulfites in food and beverages;Carlos;Food Chemistry,2019

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