Brassica vegetables as sources of epithionitriles: Novel...

Food Chemistry 2018 / 04 Vol. 245

Brassica vegetables as sources of epithionitriles: Novel secondary products formed during cooking

Hanschen, Franziska S., Kaufmann, Martin, Kupke, Franziska, Hackl, Thomas, Kroh, Lothar W., Rohn, Sascha, Schreiner, Monika
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Volume:
245
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2017.10.124
Date:
April, 2018
File:
PDF, 766 KB
english, 2018
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