Fermentation for enhancing the bioconversion of glucoraphanin into sulforaphane and improve the functional attributes of broccoli puree

Journal of Functional Foods

Volumn 61, Issue , 2019, Pages

  Cai, Yan Xue ^a,b   Wang, Ji Hui ^a   McAuley, Catherine ^b   Augustin, Mary Ann ^b   Terefe, Netsanet Shiferaw ^b  

^a DONGGUAN UNIVERSITY OF TECHNOLOGY   (China)

^b CSIRO   (Australia)

Author keywords

Broccoli florets; Broccoli puree; Glucoraphanin; Lactic acid bacteria; Sulforaphane

Indexed keywords

EID: 85069655905     PISSN: 17564646     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jff.2019.103461     Document Type: Article

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