| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10541642 | Food Chemistry | 2012 | 8 Pages |
Abstract
⺠Green cabbage myrosinase is both thermal and pressure sensitive. ⺠Its stability under pressure and temperature is very different to other Brassica species. ⺠Pressure-temperature inactivation follows first order kinetics. ⺠High pressures do not protect green cabbage myrosinase against thermal inactivation.
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Authors
Sameer Khalil Ghawi, Lisa Methven, Robert A Rastall, Keshavan Niranjan,