Changes in Glucosinolate Concentrations, Myrosinase Activity, and Production of Metabolites of Glucosinolates in Cabbage (Brassica oleracea Var. capitata) Cooked for Different Durations-Reference-Cited by-同舟云学术

Changes in Glucosinolate Concentrations, Myrosinase Activity, and Production of Metabolites of Glucosinolates in Cabbage (Brassica oleracea Var. capitata) Cooked for Different Durations

Published:2006-09-02 Issue:20 Volume:54 Page:7628-7634
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Rungapamestry Vanessa¹,Duncan Alan J.¹,Fuller Zoë¹,Ratcliffe Brian¹

Affiliation:

1. School of Life Sciences, The Robert Gordon University, St. Andrew Street, Aberdeen AB25 1HG, United Kingdom, and The Macaulay Institute, Craigiebuckler, Aberdeen AB15 8QH, United Kingdom

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf0607314

Reference33 articles.

1. Glucosinolates and their breakdown products in cruciferous crops, foods and feedingstuffs

2. The myrosinase-glucosinolate system, its organisation and biochemistry

3. The Activity of Myrosinase from Broccoli (Brassica oleracea L. cv. Italica): Influence of Intrinsic and Extrinsic Factors

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