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Low pH Enhances the Glucosinolate-Mediated Yellowing of Takuan-zuke under Low Salt Conditions

This study was performed to clarify the enhancement of the 4-methylthio-3-butenyl isothiocyanate induced yellowing of salted radish root (takuan-zuke) by low pH during short-term salt-aging at low temperature and low salinity. We used two different methods to prepare the dehydrated daikon prior to s...

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Detalles Bibliográficos
Autores principales:	Kobayashi, Taito, Kumakura, Kei, Takahashi, Asaka, Matsuoka, Hiroki
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2020
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7690678/ https://www.ncbi.nlm.nih.gov/pubmed/33114067 http://dx.doi.org/10.3390/foods9111524

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