Changes in glucosinolates and their breakdown products during the fermentation of cabbage and prolonged storage of sauerkraut: Focus on sauerkraut juice.

Ciska, Ewa; Honke, Joanna; Drabinska, Natalia

Ciska, Ewa; Honke, Joanna; Drabinska, Natalia.

Afiliação

Ciska E; Department of Chemistry and Biodynamics of Food, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Tuwima 10 Str., 10-748 Olsztyn, Poland. Electronic address: e.ciska@pan.olsztyn.pl.
Honke J; Department of Chemistry and Biodynamics of Food, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Tuwima 10 Str., 10-748 Olsztyn, Poland.
Drabinska N; Department of Chemistry and Biodynamics of Food, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Tuwima 10 Str., 10-748 Olsztyn, Poland. Electronic address: n.drabinska@pan.olsztyn.pl.

Food Chem ; 365: 130498, 2021 Dec 15.

Article em En | MEDLINE | ID: mdl-34243119

Assuntos

Brassica; Glucosinolatos; Fermentação; Alimentos

Palavras-chave

Ascorbigen; Fermentation; Glucosinolates; Isothiocyanates; Sauerkraut; Sauerkraut juice

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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Brassica / Glucosinolatos Idioma: En Ano de publicação: 2021 Tipo de documento: Article

Texto completo

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PubMed Links

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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Brassica / Glucosinolatos Idioma: En Ano de publicação: 2021 Tipo de documento: Article