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Effects of thermal and non-thermal processing of cruciferous vegetables on glucosinolates and its derived forms
(Journal of Food Science and Technology, 2018-04-16) Postcollita
Brassica vegetables, which include broccoli, kale, cauliflower, and Brussel sprouts, are known for their high glucosinolate content. Glucosinolates and their derived forms namely isothiocyanates are of ...