The flavor of Chinese kale sprouts is affected by genotypic variation of glucosinolates and their breakdown products
Wei Zeng, Han Tao, Yubo Li, Jiansheng Wang, Chuchu Xia, Songwen Li, Mengyu Wang, Qiaomei Wang, Huiying Miao
Topics & Concepts
GlucosinolateFlavorGlucoraphaninBrassicaBrassica oleraceaFood sciencePungencyBiologyChemistryHigh-performance liquid chromatographyBotanyChromatographyPepperGenomics, phytochemicals, and oxidative stressMoringa oleifera research and applicationsFree Radicals and Antioxidants