Microwave heating modelling of a green smoothie: Effects on glucoraphanin, sulforaphane and S -methyl cysteine sulfoxide changes during storage-Reference-Cited by-同舟云学术

Microwave heating modelling of a green smoothie: Effects on glucoraphanin, sulforaphane and S -methyl cysteine sulfoxide changes during storage

Published:2017-11-16 Issue:5 Volume:98 Page:1863-1872
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric

Author:

Castillejo Noelia¹,Martínez-Hernández Ginés Benito¹²^ORCID,Lozano-Guerrero Antonio José³,Pedreño-Molina Juan Luis³,Gómez Perla A²^ORCID,Aguayo Encarna¹²^ORCID,Artés Francisco¹²,Artés-Hernández Francisco¹²

Affiliation:

1. Postharvest and Refrigeration Group, Department of Food Engineering; Universidad Politécnica de Cartagena; Cartagena Murcia Spain

2. Institute of Plant Biotechnology; Universidad Politécnica de Cartagena; Cartagena Murcia Spain

3. Departamento de Tecnologías de la Información y las Comunicaciones; Universidad Politécnica de Cartagena; Cartagena Murcia Spain

Funder

Ministerio de Economía y Competitividad

Federación Española de Enfermedades Raras

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference42 articles.

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4. Retention of quality and functional values of broccoli ‘Parthenon’ stored in modified atmosphere packaging;Fernández-León;Food Control,2013

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