Characterization of Thermally Induced Flavor Compounds from the Glucosinolate Progoitrin in Different Matrices via GC-TOF-MS-Reference-Cited by-同舟云学术

Characterization of Thermally Induced Flavor Compounds from the Glucosinolate Progoitrin in Different Matrices via GC-TOF-MS

Published:2022-01-20 Issue:4 Volume:70 Page:1232-1240
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Zhang Youfeng¹²,Lv Helin¹,Yang Binbin¹,Zheng Panxi¹,Zhang Hui¹^ORCID,Wang Xingguo¹^ORCID,Granvogl Michael²^ORCID,Jin Qingzhe¹^ORCID

Affiliation:

1. International Joint Research Laboratory for Lipid Nutrition and Safety, State Key Laboratory of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China

2. Department of Food Chemistry and Analytical Chemistry (170a), Institute of Food Chemistry, University of Hohenheim, Garbenstrasse 28, 70599 Stuttgart, Germany

Funder

Ministry of Science and Technology of the People's Republic of China

Jiangsu Provincial Department of Education

China Scholarship Council

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.1c04415

Reference37 articles.

1. Determination of Glucosinolates and Their Decomposition Products—Indoles and Isothiocyanates in Cruciferous Vegetables