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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Bibliografiset tiedot

Päätekijät:	Lara J. Brindisi, Weiting Lyu, H. Rodolfo Juliani, Qingli Wu, Beverly J. Tepper, James E. Simon
Aineistotyyppi:	Artigo
Kieli:	Inglês
Julkaistu:	Elsevier 2023-12-01
Sarja:	Food Chemistry Advances
Aiheet:	Glucosinolate Isothiocyanate Controlled-environment agriculture (CEA) Arugula Kale Mustard greens
Linkit:	http://www.sciencedirect.com/science/article/pii/S2772753X23002101
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