The glucosinolate profiles of Brassicaceae vegetables responded differently to quick-freezing and drying methods
Shufen Luo, Ronghui An, Hongsheng Zhou, Yingtong Zhang, Jun Ling, Huali Hu, Pengxia Li
Topics & Concepts
BlanchingGlucosinolateBrassicaceaeMyrosinaseChemistryFood scienceIsothiocyanateAllyl isothiocyanateSinigrinIngestionCruciferous vegetablesBotanyBrassicaBiologyBiochemistryCancerGeneticsGenomics, phytochemicals, and oxidative stressPlant Stress Responses and TolerancePhytochemicals and Antioxidant Activities