Effects of thermal and non-thermal processing of cruciferous vegetables on glucosinolates and its de...
Effects of thermal and non-thermal processing of cruciferous vegetables on glucosinolates and its derived forms
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Publisher
New Delhi: Springer India
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Language
English
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New Delhi: Springer India
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Contents
Brassica
vegetables, which include broccoli, kale, cauliflower, and Brussel sprouts, are known for their high glucosinolate content. Glucosinolates and their derived forms namely isothiocyanates are of special interest in the pharmaceutical and food industries due to their antimicrobial, neuroprotective, and anticarcinogenic properties. These co...
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Full title
Effects of thermal and non-thermal processing of cruciferous vegetables on glucosinolates and its derived forms
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TN_cdi_pubmedcentral_primary_oai_pubmedcentral_nih_gov_5976619
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_pubmedcentral_primary_oai_pubmedcentral_nih_gov_5976619
Other Identifiers
ISSN
0022-1155
E-ISSN
0975-8402
DOI
10.1007/s13197-018-3153-7
