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The influence of physiological pH conditions and myrosinase activity on glucosinolate hydrolysis and isothiocyanate formation during the in vitro digestion of mustard by-products

A. Hinojosa-Luna; F. Pérez-Rodríguez; F. Lafont-Déniz; J.L. Luque-Ojeda; F. Cámara-Martos
Food Chemistry · Vol. 508 · pp. 148390 · 2026
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Abstract

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Bibliographic Information

JournalFood Chemistry
PublisherElsevier
Publication Date2026-04-01
Publication Year2026
Volume508
Pages148390
Document TypeJournal Article
eISSN0308-8146
DOI10.1016/j.foodchem.2026.148390
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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