Glucosinolates and derived products in cruciferous vegetables. Analysis of the edible part from twenty-two varieties of cabbage

J Agric Food Chem. 1976 May-Jun;24(3):452-5. doi: 10.1021/jf60205a049.
No abstract available

MeSH terms

  • Hydrolysis
  • Mustard Compounds / analysis
  • Oxazoles / analysis
  • Species Specificity
  • Thiocyanates / analysis
  • Thioglucosides / analysis*
  • Thioglycosides / analysis*
  • Vegetables / analysis*
  • Wisconsin

Substances

  • Mustard Compounds
  • Oxazoles
  • Thiocyanates
  • Thioglucosides
  • Thioglycosides