Influence of fermentation conditions on glucosinolates, ascorbigen, and ascorbic acid content in white cabbage (Brassica oleracea var. capitata cv. Taler) cultivated in different seasons

Journal of Food Science

Volumn 74, Issue 1, 2009, Pages

  Martinez Villaluenga, C ^a   Penas E ^a   Frias, J ^a   Ciska, E ^b   Honke, J ^b   Piskula, M K ^b   Kozlowska, H ^b   Vidal Valverde, C ^a  

^a INSTITUTO DE FERMENTACIONES INDUSTRIALES CSIC   (Spain)

^b INSTITUTE OF ANIMAL REPRODUCTION AND FOOD RESEARCH   (Poland)

Author keywords

Ascorbic acid; Ascorbigen; Fermentation; Glucosinolates; Sauerkraut; White cabbage

Indexed keywords

ASCORBIC ACID; ASCORBIGEN; DRUG DERIVATIVE; GLUCOSINOLATE; INDOLE DERIVATIVE; SODIUM CHLORIDE;

ARTICLE; BRASSICA; CHEMISTRY; DOSE RESPONSE; FERMENTATION; FOOD PRESERVATION; METHODOLOGY; SEASON;

ASCORBIC ACID; BRASSICA; DOSE-RESPONSE RELATIONSHIP, DRUG; FERMENTATION; FOOD PRESERVATION; GLUCOSINOLATES; INDOLES; SEASONS; SODIUM CHLORIDE;

BRASSICA OLERACEA VAR. CAPITATA;

EID: 58649122646     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2008.01017.x     Document Type: Article

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