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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...

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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

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