Determination of glucosinolates and breakdown products in Brassicaceae baby leafy greens using UHPLC-QTOF/MS and GC/MS

Brassica vegetables (Brassicaceae) produce a unique class of compounds known as glucosinolates. The breakdown products of glucosinolates, including isothiocyanates, are recognized as the primary sources of bioactivity and characteristic taste, flavor and aroma of these vegetables. An emerging market...

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Bibliografiske detaljer

Principais autores:	Lara J. Brindisi, Weiting Lyu, H. Rodolfo Juliani, Qingli Wu, Beverly J. Tepper, James E. Simon
Format:	Artigo
Sprog:	Inglês
Udgivet:	Elsevier 2023-12-01
Serier:	Food Chemistry Advances
Fag:	Glucosinolate Isothiocyanate Controlled-environment agriculture (CEA) Arugula Kale Mustard greens
Online adgang:	http://www.sciencedirect.com/science/article/pii/S2772753X23002101
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