Einfluss der Matrix auf den thermischen Abbau von Glucosinolaten
- 30 August 2021
- journal article
- abstracts
- Published by Wiley in Lebensmittelchemie
- Vol. 75 (S2), S101
- https://doi.org/10.1002/lemi.202158102
Abstract
No abstract availableThis publication has 3 references indexed in Scilit:
- Health Benefits of Plant-Derived Sulfur Compounds, Glucosinolates, and Organosulfur CompoundsMolecules, 2020
- Cytotoxic and genotoxic potential of food-borne nitriles in a liver in vitro modelScientific Reports, 2016
- Thermally Induced Degradation of Aliphatic Glucosinolates: Identification of Intermediary Breakdown Products and Proposed Degradation PathwaysJournal of Agricultural and Food Chemistry, 2012