Analysis of Processing Effects on Glucosinolate Profiles in Red Cabbage by LC-MS/MS in Multiple Reaction Monitoring Mode

Red cabbage (Brassica oleracea L. var. capitata) continues to receive increasing attention on its health-promoting properties because of its high glucosinolate content. Glucosinolates are an unstable active substance; however, there are few studies on their changes in different cooking processes. In...

Descripción completa

Detalles Bibliográficos
Autores principales: Wu, Weicheng, Chen, Jingqiu, Yu, Dandan, Chen, Shiguo, Ye, Xingqian, Zhang, Zhiguo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8433700/
https://www.ncbi.nlm.nih.gov/pubmed/34500612
http://dx.doi.org/10.3390/molecules26175171

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8433700/
https://www.ncbi.nlm.nih.gov/pubmed/34500612
http://dx.doi.org/10.3390/molecules26175171

Ejemplares similares