Glucosinolates and Myrosinase Activity in Red Cabbage (Brassica oleracea L. Var. Capitata f. rubra DC.) after Various Microwave Treatments-Reference-Cited by-同舟云学术

Glucosinolates and Myrosinase Activity in Red Cabbage (Brassica oleracea L. Var. Capitata f. rubra DC.) after Various Microwave Treatments

Published:2004-11-05 Issue:24 Volume:52 Page:7318-7323
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Verkerk Ruud¹,Dekker Matthijs¹

Affiliation:

1. Product Design and Quality Management Group, Department of Agrotechnology and Food Sciences, Wageningen University, P.O. Box 8129, NL-6700 EV Wageningen, The Netherlands

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf0493268

Reference20 articles.

1. Predictive modelling of health aspects in the food production chain: a case study on glucosinolates in cabbage

2. FOLACIN CONTENT, OF MICROWAVE AND CONVENTIONALLY COOKED FROZEN VEGETABLES

3. Folacin and Ascorbic Acid Retention in Fresh Raw, Microwave, and Conventionally Cooked Spinach

4. Effect of Cooking on the Glucosinolates in Cruciferous Vegetables

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