Consumer Acceptability and Sensory Profile of Cooked Broccoli with Mustard Seeds Added to Improve Chemoprotective Properties-Reference-Cited by-同舟云学术

Consumer Acceptability and Sensory Profile of Cooked Broccoli with Mustard Seeds Added to Improve Chemoprotective Properties

Published:2014-08-25 Issue:9 Volume:79 Page:S1756-S1762
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Ghawi Sameer Khalil¹,Shen Yuchi¹,Niranjan Keshavan¹,Methven Lisa¹

Affiliation:

1. Dept. of Food and Nutritional Sciences; Univ. of Reading; Whiteknights P.O. Box 226 Reading RG6 6AP UK

Publisher

Wiley

Subject

Food Science

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4. Occurrence and flavor properties of sinigrin hydrolysis products in fresh cabbage;Chin;J Food Sci,1996

5. Supercritical fluid chromatography of myrosinase reaction products in ground yellow mustard seed oil;Choubdar;J Food Sci,2010

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