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Thermal degradation and oxidation of glucosinolates in model systems and Brassica vegetable broth is mediated by redox-active compounds

Matthias Renz; Sascha Rohn; Franziska S. Hanschen
Food Chemistry · Vol. 431 · pp. 137108 · 2024

Abstract

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Bibliographic Information

JournalFood Chemistry
PublisherElsevier
Publication Date2024-01-01
Publication Year2024
Volume431
Pages137108
Document TypeJournal Article
eISSN0308-8146
DOI10.1016/j.foodchem.2023.137108
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1976-07-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/03088146
Publisher PageOpen Publisher Page
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