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The Relationship between Glucosinolates and the Sensory Characteristics of Steamed-Pureed Turnip (Brassica Rapa subsp. Rapa L.)
Glucosinolates (GSLs) are phytochemical compounds that can be found in Brassica vegetables. Seven separate batches of steamed-pureed turnip were assessed for GSL content using liquid chromatography mass spectrometry (LC-MS) and for sensory attributes by sensory profiling (carried out by a trained se...
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| 出版年: | Foods |
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| 主要な著者: | , , , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
MDPI
2020
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7700530/ https://ncbi.nlm.nih.gov/pubmed/33238411 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods9111719 |
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