Effect of heat processing on oxazolidine of Capparis masaikai LévI.-Reference-Cited by-同舟云学术

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Effect of heat processing on oxazolidine of Capparis masaikai LévI.

Published:2020-03-11 Issue:6 Volume:44 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Zhang Lanyun¹,Xie Zenghui¹,Chen Yanli¹,Hu Xujia¹^ORCID

Affiliation:

1. Faculty of Life Science and Technology Kunming University of Science and Technology Kunming PR China

Funder

National Natural Science Foundation of China

Yunnan Provincial Science and Technology Department

Earmarked Fund for China Agriculture Research System

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14447

Reference21 articles.

1. The chemical diversity and distribution of glucosinolates and isothiocyanates among plants

2. Glucoraphanin, sulforaphane and myrosinase activity in germinating broccoli sprouts as affected by growth temperature and plant organs

3. Cultivated and wild host plants supporting populations of the cabbage root fly

4. Progress of capparis masaikai lévl and sweet protein mabinlin Ⅱ;Jing Y.;Chinese Agricultural Science Bulletin,2013

5. Transport of defense compounds from source to sink: lessons learned from glucosinolates

Cited by 1 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

1. Identification, characteristics and molecular docking studies of flavor peptides in enzymatic hydrolysates of Capparis masaikai Levl;European Food Research and Technology;2024-05-05

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