Variation of glucosinolates in three edible parts of Chinese kale (Brassica alboglabra Bailey) varieties

Author:

Sun Bo,Liu Na,Zhao Yanting,Yan Huizhuan,Wang Qiaomei

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference30 articles.

1. Relating glucosinolate content and flavor of broccoli cultivars;Baik;Journal of Food Science,2003

2. Glucosinolates in Brassica foods: Bioavailability in food and significance for human health;Cartea;Phytochemistry Reviews,2008

3. Seasonal variation in glucosinolate content in Brassica oleracea crops grown in northwestern Spain;Cartea;Phytochemistry,2008

4. Relationship of climate and genotype to seasonal variation in the glucosinolate-myrosinase system. I. Glucosinolate content in ten cultivars of Brassica oleracea grown in fall and spring seasons.;Charron;Journal of the Science of Food and Agriculture,2005

5. Composition and content of glucosinolates in leaves and bolting stems of Chinese kale quantified by HPLC;Chen;Acta Horticulturae Sinica,2006

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