High pressure effects on myrosinase activity and glucosinolate preservation in seedlings of Brussels sprouts

Research output: Contribution to journalJournal articleResearchpeer-review

Original languageEnglish
JournalFood Chemistry
Volume245
Pages (from-to)1212-1217
Number of pages6
ISSN0308-8146
DOIs
Publication statusPublished - 2018

    Research areas

  • High pressure processing, Pressure-temperature-time, Seedlings of Brussels sprouts, Myrosinase, Glucosinolates

ID: 188634445