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Angewandte Chemie - International Edition

Volumn 53, Issue 43, 2014, Pages 11430-11450

Reactivity and Stability of Glucosinolates and Their Breakdown Products in Foods

(4) Hanschen, Franziska S a Lamy, Evelyn b Schreiner, Monika a Rohn, Sascha c

a LEIBNIZ INSTITUTE OF VEGETABLE AND ORNAMENTAL CROPS (Germany)

b UNIVERSITY OF FREIBURG (Germany)

c UNIVERSITY OF HAMBURG (Germany)

Author keywords

glucosinolates; glycoconjugates; isothiocyanates; natural products; reactions in food

Indexed keywords

METABOLITES;

BRASSICA VEGETABLES; BREAKDOWN PRODUCTS; EPIDEMIOLOGIC-STUDY; GLUCOSINOLATES; GLYCOCONJUGATES; ISOTHIOCYANATES; NATURAL PRODUCTS; PLANT METABOLITES;

FOOD PROCESSING;

GLUCOSINOLATE;

CHEMISTRY; FOOD; FOOD HANDLING; X RAY CRYSTALLOGRAPHY;

CRYSTALLOGRAPHY, X-RAY; FOOD; FOOD HANDLING; GLUCOSINOLATES;

EID: 84908059703 PISSN: 14337851 EISSN: 15213773 Source Type: Journal
DOI: 10.1002/anie.201402639 Document Type: Article

Times cited : (249)

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