Rapid Estimation of Glucosinolate Thermal Degradation Rate Constants in Leaves of Chinese Kale and Broccoli (Brassica oleracea) in Two Seasons-Reference-Cited by-同舟云学术

Rapid Estimation of Glucosinolate Thermal Degradation Rate Constants in Leaves of Chinese Kale and Broccoli (Brassica oleracea) in Two Seasons

Published:2012-08-02 Issue:32 Volume:60 Page:7859-7865
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Hennig Kristin¹²,Verkerk Ruud¹,Bonnema Guusje²³,Dekker Matthijs¹

Affiliation:

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

2. Laboratory of Plant Breeding, Department of Plant Sciences, Wageningen University, Post Office Box 386, NL-6708 PB Wageningen, The Netherlands

3. Centre for BioSystems Genomics, Post Office Box 98, NL-6700 AB 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/jf300710x

Reference24 articles.

1. Statistical Aspects of Kinetic Modeling for Food Science Problems

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

3. Glucosinolates in Brassica vegetables: The influence of the food supply chain on intake, bioavailability and human health

4. The chemical diversity and distribution of glucosinolates and isothiocyanates among plants

5. Differing mechanisms of simple nitrile formation on glucosinolate degradation in Lepidium sativum and Nasturtium officinale seeds

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