Changes in glucosinolates and their breakdown products during the fermentation of cabbage and prolonged storage of sauerkraut: Focus on sauerkraut juice-Reference-Cited by-同舟云学术

Changes in glucosinolates and their breakdown products during the fermentation of cabbage and prolonged storage of sauerkraut: Focus on sauerkraut juice

Published:2021-12 Issue: Volume:365 Page:130498
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Ciska Ewa,Honke Joanna,Drabińska Natalia

Funder

Fundacja na rzecz Nauki Polskiej

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference42 articles.

1. Altered Glucosinolate Profiles and Expression of Glucosinolate Biosynthesis Genes in Ringspot-Resistant and Susceptible Cabbage Lines;Abuyusuf;International Journal of Molecular Sciences,2018

2. Indole glucosinolate breakdown and its biological effects;Agerbirk;Phytochemistry Reviews,2008

3. Stability of glucosinolates and glucosinolate degradation products during storage of boiled white cabbage;Ciska;Food Chemistry,2016

4. Glucosinolate Derivatives in Stored Fermented Cabbage;Ciska;Journal of Agricultural and Food Chemistry,2004

5. Effect of Boiling on the Content of Ascorbigen, Indole-3-carbinol, Indole-3-acetonitrile, and 3,3′-Diindolylmethane in Fermented Cabbage;Ciska;Journal of Agricultural and Food Chemistry,2009

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