High pressure effects on myrosinase activity and glucosinolate preservation in seedlings of Brussels sprouts - Staff of the Department of Food Science

Department of Food Science (UCPH FOOD)

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

Research output: Contribution to journal › Journal article › Research › peer-review

Jia Wang
Francisco J. Barba
Jens C. Sorensen
Heidi B. Frandsen
Susanne Sørensen
Olsen, Karsten
Orlien, Vibeke

Original language	English
Journal	Food Chemistry
Volume	245
Pages (from-to)	1212-1217
Number of pages	6
ISSN	0308-8146
DOIs	https://doi.org/10.1016/j.foodchem.2017.11.018
Publication status	Published - 15 Apr 2018

Research areas

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

ID: 188634445