Analysis of Processing Effects on Glucosinolate Profiles in Red Cabbage by LC-MS/MS in Multiple Reaction Monitoring Mode

Red cabbage (<i>Brassica oleracea</i> L. var. <i>capitata</i>) continues to receive increasing attention on its health-promoting properties because of its high glucosinolate content. Glucosinolates are an unstable active substance; however, there are few studies on their changes in different cooking...

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Detalhes bibliográficos

Principais autores:	Weicheng Wu, Jingqiu Chen, Dandan Yu, Shiguo Chen, Xingqian Ye, Zhiguo Zhang
Formato:	Artigo
Idioma:	Inglês
Publicado em:	MDPI AG 2021-08-01
coleção:	Molecules
Assuntos:	glucosinolates red cabbage LC-MS/MS MRM cooking
Acesso em linha:	https://www.mdpi.com/1420-3049/26/17/5171
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