The effect of temperature, cooking time, and salt concentration on the thiocyanate content of cabbage (Brassica capitata L.).
The presence of glucosinolates in Brassicas is reported to be responsible for the anticarcinogenic properties of these vegetables. The breakdown of glucosinolates into thiocyanate ions and indole acetonitriles makes possible the estimation of the amount of glucosinolates in Brassicas. The effect of...
| 發表在: | Compendium of Human Ecology Researches in the Philippines (2003 - 2013), 84 |
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| 其他作者: | , |
| 格式: | Article |
| 語言: | English |
| 出版: |
2003
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