Differences in thermal stability of glucosinolates in five brassica vegetables

Czech Journal of Food Sciences

Volumn 27, Issue SPEC. ISS., 2009, Pages

  Dekker, M ^a   Hennig, K ^a   Verkerk, R ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

Broccoli; Brussels sprouts; Chinese cabbage; Degradation; Food matrix; Pak choi; Phytochemicals; Processing; Red cabbage

Indexed keywords

BRASSICA; BRASSICA OLERACEA; BRASSICA OLERACEA VAR. CAPITATA; BRASSICA OLERACEA VAR. GEMMIFERA; BRASSICA OLERACEA VAR. ITALICA; BRASSICA RAPA; BRASSICA RAPA SUBSP. CHINENSIS; BRASSICA RAPA SUBSP. PEKINENSIS; BRASSICA RAPA SUBSP. RAPA;

EID: 68949211745     PISSN: 12121800     EISSN: None     Source Type: Journal    
DOI: 10.17221/1079-cjfs     Document Type: Conference Paper

References (13)

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