| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10542459 | Food Chemistry | 2011 | 7 Pages |
Abstract
⺠Sulforaphane formation took place at cabbage temperature in the range of 25-53.5 °C. ⺠Formation and degradation rates of sulforaphane were accelerated by higher drying temperatures. ⺠Sulforaphane evolution was a function of the cabbage temperature during drying. ⺠A semi-empirical model was proposed to predict sulforaphane evolution during drying.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Yardfon Tanongkankit, Naphaporn Chiewchan, Sakamon Devahastin,