Article ID Journal Published Year Pages File Type
10542109 Food Chemistry 2012 8 Pages PDF
Abstract
► Thermal breakdown of individual glucosinolates in broccoli sprouts was studied. ► The structure of the glucosinolate had great impact on the thermal stability. ► Sulphur containing aliphatic glucosinolates were unequally stable according to the oxidation state of the sulphur. ► Basic medium increased thermal breakdown.
Keywords
Related Topics
Physical Sciences and Engineering Chemistry Analytical Chemistry
Preview
Influence of the chemical structure on the thermal degradation of the glucosinolates in broccoli sprouts
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