Heating decreases epithiospecifier protein activity and increases sulforaphane formation in broccoli-Reference-Cited by-同舟云学术

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Heating decreases epithiospecifier protein activity and increases sulforaphane formation in broccoli

Published:2004-05 Issue:9 Volume:65 Page:1273-1281
ISSN:0031-9422
Container-title:Phytochemistry
language:en
Short-container-title:Phytochemistry

Author:

Matusheski Nathan V.,Juvik John A.,Jeffery Elizabeth H.

Publisher

Elsevier BV

Subject

Horticulture,Plant Science,Molecular Biology,General Medicine,Biochemistry

Cited by 245 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

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3. Method Validation for the Determination of Sulforaphane in Cruciferous Vegetables;Journal of the Korean Society of Food Science and Nutrition;2024-04-30

4. Sulforaphane-Enriched Extracts from Broccoli Exhibit Antimicrobial Activity against Plant Pathogens, Promising a Natural Antimicrobial Agent for Crop Protection;Biomolecules;2024-03-14

5. Engineering Brassica Crops to Optimize Delivery of Bioactive Products Postcooking;ACS Synthetic Biology;2024-02-27

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