The Impact of Domestic Cooking Methods on Myrosinase Stability, Glucosinolates and Their Hydrolysis Products in Different Cabbage (Brassica oleracea) Accessions

Glucosinolate hydrolysis products are responsible for the health-promoting properties of Brassica vegetables. The impact of domestic cooking on the myrosinase stability, glucosinolates and hydrolysis products in 18 cabbage accession was investigated. Cabbages were steamed, microwaved, and stir-fried...

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Detalles Bibliográficos
Autores principales: Oloyede, Omobolanle O., Wagstaff, Carol, Methven, Lisa
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8700523/
https://www.ncbi.nlm.nih.gov/pubmed/34945460
http://dx.doi.org/10.3390/foods10122908

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8700523/
https://www.ncbi.nlm.nih.gov/pubmed/34945460
http://dx.doi.org/10.3390/foods10122908

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