A Comparison of Myrosinase Activity and Stability in Fresh Broccoli (B. oleracea var. Italica) and Brown Mustard (B. juncea) Seeds
The effects of temperature and pressure processing on myrosinase extracted from fresh broccoli and brown mustard seed was studied. Brown mustard seeds had higher myrosinase activity (2.75 un/mL) than fresh broccoli (0.58 un/mL). The extent of enzyme inactivation increased with pressure (200-800 MPa)...
| الحاوية / القاعدة: | Turkish Journal of Agriculture: Food Science and Technology |
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| المؤلفون الرئيسيون: | , , |
| التنسيق: | مقال |
| اللغة: | الإنجليزية |
| منشور في: |
Hasan Eleroğlu
2020-01-01
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| الموضوعات: | |
| الوصول للمادة أونلاين: | http://www.agrifoodscience.com/index.php/TURJAF/article/view/2704 |