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Thermal and pressure stability of myrosinase enzymes from black mustard (Brassica nigra L. W.D.J. Koch. var. nigra), brown mustard (Brassica juncea L. Czern. var. juncea) and yellow mustard (Sinapsis alba L. subsp. maire) seeds
Okunade, Olukayode Adediran, Ghawi, Sameer Khalil, Methven, Lisa, Niranjan, KeshavanVolume:
187
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2015.04.054
Date:
November, 2015
File:
PDF, 330 KB
english, 2015