The relation between phytochemical composition and sensory traits of selected Brassica vegetables-Reference-Cited by-同舟云学术

The relation between phytochemical composition and sensory traits of selected Brassica vegetables

Published:2022-02 Issue: Volume:156 Page:113028
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Wieczorek Martyna N.,Dunkel Andreas^ORCID,Szwengiel Artur^ORCID,Czaczyk Katarzyna^ORCID,Drożdżyńska Agnieszka,Zawirska - Wojtasiak Renata,Jeleń Henryk H.^ORCID

Funder

Narodowe Centrum Nauki

Publisher

Elsevier BV

Subject

Food Science

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

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