Domestic boiling and salad preparation habits affect glucosinolate degradation in red cabbage (Brassica oleracea var. capitata f. rubra)

Published 2020 View Full Article

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Title
Domestic boiling and salad preparation habits affect glucosinolate degradation in red cabbage (Brassica oleracea var. capitata f. rubra)
Authors
Keywords
Glucosinolates, Isothiocyanates, Epithionitriles, Brassica, Processing, Nitriles, pH, Blue cabbage
Journal
FOOD CHEMISTRY
Volume 321, Issue -, Pages 126694
Publisher
Elsevier BV
Online
2020-03-26
DOI
10.1016/j.foodchem.2020.126694

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