Hydrolysis before Stir-Frying Increases the Isothiocyanate Content of Broccoli.
Sign Up to like & getrecommendations! Published in 2018 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.7b05913
Abstract: Broccoli is found to be a good source of glucosinolates, which can be hydrolyzed by endogenous myrosinase to obtain chemopreventive isothiocyanates (ITCs); among them, sulforaphane (SF) is the most important agent. Studies have shown that… read more here.
Keywords: broccoli; stir; hydrolysis; total itcs ... See more keywords