Fermentation for enhancing the bioconversion of glucoraphanin into sulforaphane and improve the functional attributes of broccoli puree
Broccoli is a rich source of glucoraphanin, which is converted into the bioactive sulforaphane upon cell disruption by the activity of endogenous myrosinase. Conventional broccoli processing involves heating that inactivates myrosinase. We investigated the feasibility of lactic acid bacteria (LAB) f...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2019-10-01
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| Series: | Journal of Functional Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1756464619303858 |