Novel processing techniques and their effects on glucosinolates and membrane associated myrosinases in broccoli

• Autorzy: Frandsen H. B. , Sorensen H. , Sorensen J. C.
• Języki publikacji: EN

Słowa kluczowe

EN

processing technique; glucosinolate; membrane; myrosinase; broccoli; high pressure treatment; pulsed electric field; Brassica

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2011
• Tom: 61
• Numer: Suppl.1
• Opis fizyczny: p.88

Twórcy

autor

Frandsen H. B.

• Chemistry and Biochemistry, Department of Basic Sciences and Environment, Faculty of Life Sciences, University of Copenhagen, Denmark

autor

Sorensen H.

autor

Sorensen J. C.