Kale carotenoids remain stable while flavor compounds respond to changes in sulfur fertility

Journal of Agricultural and Food Chemistry

Volumn 51, Issue 18, 2003, Pages 5319-5325

  Kopsell, David E ^a   Kopsell, Dean A ^a   Randle, William M ^b   Coolong, Timothy W ^b   Sams, Carl E ^c   Curran Celentano, Joanne ^a  

^a UNIVERSITY OF NEW HAMPSHIRE   (United States)

^b UNIVERSITY OF GEORGIA   (United States)

^c UNIVERSITY OF TENNESSEE   (United States)

Author keywords

carotene; Brassica oleracea; Glucosinolates; HPLC; Lutein; Macronutrients; Micronutrients; S methyl L cysteine sulfoxide

Indexed keywords

CAROTENOID; FLAVORING AGENT; GLUCOSINOLATE; PIGMENT; S METHYLCYSTEINE SULFOXIDE; SULFUR DERIVATIVE; UNCLASSIFIED DRUG;

ARTICLE; CABBAGE; CONCENTRATION (PARAMETERS); CONSUMER; CULTIVAR; DIET; FERTILITY; FLAVOR; FOOD COMPOSITION; GREENHOUSE; MOLECULAR STABILITY; PLANT GROWTH; PLANT LEAF; RISK ASSESSMENT; VEGETABLE;

BETA CAROTENE; BRASSICA; CALCIUM; CAROTENOIDS; CYSTEINE; FERTILIZERS; GLUCOSINOLATES; LUTEIN; MAGNESIUM; PLANT LEAVES; SULFUR; TASTE;

ACRIDA; BRASSICA; BRASSICA OLERACEA; BRASSICA OLERACEA VAR. ACEPHALA; BRASSICA OLERACEA VAR. CAPITATA;

EID: 0042513823     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf034098n     Document Type: Article

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