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The effect of cooking on the glucosinolates content in white cabbage

✍ Scribed by Ewa Ciska; Halina Kozłowska

Publisher
Springer
Year
2001
Tongue
English
Weight
175 KB
Volume
212
Category
Article
ISSN
0044-3026

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In previous studies it was shown that the concentration of total and individual glucosinolates in brassicaceous plants can vary signiÐcantly over a 24-h period grown either in the Ðeld or under controlled conditions. The present study shows total and individual glucosinolate variation during a singl