Sensory quality of turnip greens and turnip tops grown in northwestern Spain

European Food Research and Technology

Volumn 230, Issue 2, 2009, Pages 281-290

  Francisco, Marta ^a   Velasco, Pablo ^a   Romero, Ángeles ^b   Vázquez, Lourdes ^b   Cartea, María Elena ^a  

^a MISIÓN BIOLÓGICA DE GALICIA CSIC   (Spain)

^b UNIVERSITY OF SANTIAGO DE COMPOSTELA   (Spain)

Author keywords

Brassica rapa; Flavor; Sensory quality; Turnip greens; Turnip tops

Indexed keywords

BRASSICA RAPA; GALICIA; GLUCOSINOLATES; HIGHLY-CORRELATED; LEAF COLOR; PHENOLIC COMPOUNDS; SECONDARY METABOLITES; SENSORY ATTRIBUTES; SENSORY PROFILES; SENSORY QUALITIES; TURNIP GREENS; VEGETABLE PRODUCTS;

METABOLISM; PHENOLS;

METABOLITES;

BRASSICA RAPA; BRASSICA RAPA SUBSP. RAPA;

EID: 76149120397     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-009-1163-4     Document Type: Article

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