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High-Pressure Processing of Broccoli Sprouts: Influence on Bioactivation of Glucosinolates to Isothiocyanates
Effects of high-pressure processing (HPP, 100–600 MPa for 3 min at 30 °C) on the glucosinolate content, conversion to isothiocyanates, and color changes during storage in fresh broccoli sprouts were investigated. A mild heat treatment (60 °C) and boiling (100 °C) were used as positive and negative c...
Tallennettuna:
| Julkaisussa: | J Agric Food Chem |
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| Päätekijät: | , , , , , , |
| Aineistotyyppi: | Artigo |
| Kieli: | Inglês |
| Julkaistu: |
2017
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| Aiheet: | |
| Linkit: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7104659/ https://ncbi.nlm.nih.gov/pubmed/28929757 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1021/acs.jafc.7b01380 |
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