The aroma profile and aroma-active compounds of Brassica oleracea (kale) tea
Jeongyoon Oh, In Hee Cho
Topics & Concepts
AromaChemistryDimethyl trisulfideFood scienceGlucosinolateFlavorIsothiocyanateRoastingFurfuralAllyl isothiocyanateOrganic chemistrySulfurBotanyBrassicaDimethyl disulfideBiologyCatalysisPhysical chemistryTea Polyphenols and EffectsGenomics, phytochemicals, and oxidative stressPhytochemicals and Antioxidant Activities