A carregar...
Isothiocyanates from Brassica Vegetables—Effects of Processing, Cooking, Mastication, and Digestion
The formation of health‐beneficial isothiocyanates (ITCs) from glucosinolates depends on a wide variety of plant‐intrinsic factors (e.g., concentration of glucosinolates, activity of myrosinase, and specifier proteins) and on a multitude of extrinsic postharvest factors such as the conditions used d...
Na minha lista:
| Publicado no: | Mol Nutr Food Res |
|---|---|
| Main Authors: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
John Wiley and Sons Inc.
2018
|
| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6175105/ https://ncbi.nlm.nih.gov/pubmed/29898282 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/mnfr.201701069 |
| Tags: |
Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!
|