Volumetric determination ofp-hydroxybenzyl isothiocyanate in sinalbin (p-hydroxybenzylglucosinolate) and in white mustard seed (Sinapis alba L)-Reference-Cited by-同舟云学术

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Volumetric determination ofp-hydroxybenzyl isothiocyanate in sinalbin (p-hydroxybenzylglucosinolate) and in white mustard seed (Sinapis alba L)

Published:1971-10 Issue:10 Volume:22 Page:523-525
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Raghavan B.,Shankaranarayana M. L.,Nagalakshmi S.,Natarajan C. P.

Publisher

Wiley

Subject

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

Reference12 articles.

1. ‘Über p-Hydroxybenzyl isothiocyanat, das Senfol aus Samen Sinapis alba L’, 1964, Prom. No. 3537 (Zurich Eidg. Tech. Hochsch)

2. isoThiocyanates. VIII. Synthesis of p-Hydroxybenzyl isoThiocyanate and Demonstration of Its Presence in the Glucoside of White Mustard (Sinapis alba L.).

3. Determination of the essential oils of white and brown mustards

4. , & , Arch. Tierernahr., Beihefte No. 5, 1954, p. 77;

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1. Use of mustard flour to inactivate Escherichia coli O157:H7 in ground beef under nitrogen flushed packaging;International Journal of Food Microbiology;2005-04

2. Glucosinolates and their breakdown products in food and food plants;C R C Critical Reviews in Food Science and Nutrition;1983-01

3. Glucosinolates;Secondary Plant Products;1980

4. SULFUR-COMPOUNDS IN SPICES;Journal of Synthetic Organic Chemistry, Japan;1977

5. Volatile sulfur compounds in food flavors;C R C Critical Reviews in Food Technology;1974-01

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