Effect of stevia supplementation of kale juice spheres on their quality changes during refrigerated shelf life
Author:
Affiliation:
1. Department of Food Engineering, Postharvest and Refrigeration Group; Universidad Politécnica de Cartagena; Murcia Spain
2. Institute of Plant Biotechnology, Universidad Politécnica de Cartagena; Murcia Spain
Funder
Conselho Nacional de Desenvolvimento Científico e Tecnológico
Sacoje SCL
Sakata Seeds Ibérica SLU
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.9445/fullpdf
Reference31 articles.
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3. Optimizing isothiocyanate formation during enzymatic glucosinolate breakdown by adjusting pH value, temperature and dilution in Brassica vegetables and Arabidopsis thaliana;Hanschen;Sci Rep,2017
4. Glucosinolates isothiocyanates and human health;Traka;Phytochem Rev,2008
5. Challenges of developing a valid dietary glucosinolate database;Wu;J Food Compos Anal,2017
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