Optimizing isothiocyanate formation during enzymatic glucosinolate breakdown by adjusting pH value, temperature & dilution in Brassica vegetables & Arabidopsis thaliana

Scientific Reports

Volumn 7, Issue , 2017, Pages

  Hanschen, Franziska S ^a   Klopsch, Rebecca ^a   Oliviero, Teresa ^b   Schreiner, Monika ^a   Verkerk, Ruud ^b   Dekker, Matthijs ^b  

^a LEIBNIZ INSTITUTE OF VEGETABLE AND ORNAMENTAL CROPS   (Germany)

^b WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

[No Author keywords available]

Indexed keywords

GLUCOSINOLATE; ISOTHIOCYANIC ACID; ISOTHIOCYANIC ACID DERIVATIVE;

ARABIDOPSIS; BRASSICA; CROP PRODUCTION; GROWTH, DEVELOPMENT AND AGING; METABOLISM; PH; PROCEDURES; TEMPERATURE; THEORETICAL MODEL;

ARABIDOPSIS; BRASSICA; CROP PRODUCTION; GLUCOSINOLATES; HYDROGEN-ION CONCENTRATION; ISOTHIOCYANATES; MODELS, THEORETICAL; TEMPERATURE;

EID: 85009932483     PISSN: None     EISSN: 20452322     Source Type: Journal    
DOI: 10.1038/srep40807     Document Type: Article

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