Glucosinolates and Isothiocyantes in Processed Rapeseed Determined by HPLC-DAD-qTOF

Glucosinolates are well known as natural antimicrobials and anticarcinogenic agents. However, these compounds can lose their properties and transform into antinutrients, depending on processing conditions. In addition, the bitterness of some glucosinolate in rapeseed meal can affect the likability o...

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Autores principales: Ana Miklavčič Višnjevec, Angelica Tamayo Tenorio, Anne Christine Steenkjær Hastrup, Natanya Majbritt Louie Hansen, Kelly Peeters, Matthew Schwarzkopf
Formato: article
Lenguaje:EN
Publicado: MDPI AG 2021
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Acceso en línea:https://doaj.org/article/ce891bd6919241ca8987529dd5d50843
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