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Effects of thermal and non-thermal processing of cruciferous vegetables on glucosinolates and its derived forms
Brassica vegetables, which include broccoli, kale, cauliflower, and Brussel sprouts, are known for their high glucosinolate content. Glucosinolates and their derived forms namely isothiocyanates are of special interest in the pharmaceutical and food industries due to their antimicrobial, neuroprotec...
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| 出版年: | J Food Sci Technol |
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| 主要な著者: | , , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Springer India
2018
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5976619/ https://ncbi.nlm.nih.gov/pubmed/29892097 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-018-3153-7 |
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