Determination of glucosinolates and breakdown products in Brassicaceae baby leafy greens using UHPLC-QTOF/MS and GC/MS

Brassica vegetables (Brassicaceae) produce a unique class of compounds known as glucosinolates. The breakdown products of glucosinolates, including isothiocyanates, are recognized as the primary sources of bioactivity and characteristic taste, flavor and aroma of these vegetables. An emerging market...

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الحاوية / القاعدة:	Food Chemistry Advances
المؤلفون الرئيسيون:	Lara J. Brindisi, Weiting Lyu, H. Rodolfo Juliani, Qingli Wu, Beverly J. Tepper, James E. Simon
التنسيق:	مقال
اللغة:	الإنجليزية
منشور في:	Elsevier 2023-12-01
الموضوعات:	Glucosinolate Isothiocyanate Controlled-environment agriculture (CEA) Arugula Kale Mustard greens
الوصول للمادة أونلاين:	http://www.sciencedirect.com/science/article/pii/S2772753X23002101