Changes in glucosinolates and their breakdown products during the fermentation of cabbage and prolonged storage of sauerkraut: Focus on sauerkraut juice
Ewa Ciska, Joanna Honke, Natalia Drabińska
Topics & Concepts
Food scienceChemistryFermentationMyrosinaseGlucosinolateBiologyBotanyBrassicaGenomics, phytochemicals, and oxidative stressMoringa oleifera research and applicationsVitamin C and Antioxidants Research