Occurrence and flavor properties of sinigrin hydrolysis products in fresh cabbage

Journal of Food Science

Volumn 61, Issue 1, 1996, Pages 101-104

  Chin, H W ^a   Zeng, Qiaoling ^a   Lindsay, R C ^a  

^a UNIVERSITY OF WISCONSIN MADISON   (United States)

Author keywords

Cabbage; Flavors; Hydrolysis; Isothiocyanates; Sinigrin

Indexed keywords

BRASSICA; BRASSICA NIGRA; BRASSICA OLERACEA VAR. CAPITATA;

EID: 0011057174     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1996.tb14735.x     Document Type: Article

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