Effect of physical and thermal processing upon benzylglucosinolate content in tubers of theBrassicaceaemaca (Lepidium meyenii) using a novel rapid analytical technique-Reference-Cited by-同舟云学术

Effect of physical and thermal processing upon benzylglucosinolate content in tubers of theBrassicaceaemaca (Lepidium meyenii) using a novel rapid analytical technique

Published:2015-08-12 Issue:11 Volume:50 Page:2443-2450
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Li Jing¹²³,Zou Ying¹²,Sun Qingrui²³,Yang Cheng²³,Yang Jinwei⁴,Zhang Lianfu¹²³

Affiliation:

1. State Key Laboratory of Food Science and Technology; Jiangnan University; Wuxi 214122 China

2. School of Food Science and Technology; Jiangnan University; Wuxi 214122 China

3. National Engineering Research Center for Functional Food; Jiangnan University; Wuxi 214122 China

4. Tokiwa Phytochemical Co. Ltd.; 158, Kinoko Sakura-Shi Chiba 285-0801 Japan

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

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3. Secondary metabolites in maca as affected by hypocotyl color, cultivation history and site;Clément;Agronomy Journal,2010

4. Glucosinolate hydrolysis and bioavailability of resulting isothiocyanates: focus on glucoraphanin;Donato;Journal of Functional Foods,2014

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