High hydrostatic pressure treatment induced microstructure changes and isothiocyanates biosynthesis in kale
Author:
Funder
Ministry of Science and Technology, Taiwan
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference25 articles.
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3. Influence of cooking methods on glucosinolates and isothiocyanates content in novel cruciferous foods;Baenas;Foods,2019
4. Effects of novel processing techniques on glucosinolates and membrane associated myrosinases in broccoli;Frandsen;Polish Journal of Food and Nutrition Sciences,2014
5. Changes in bioactive compounds and microstructure in persimmon (Diospyros kaki L.) treated by high hydrostatic pressures during cold storage;García-Cayuela;Journal of Food Processing and Preservation,2018
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