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Brassica vegetables as sources of epithionitriles: Novel secondary products formed during cooking

Franziska S Hanschen1, Martin Kaufmann2, Franziska Kupke3

  • 1Plant Quality and Food Security, Leibniz Institute of Vegetable and Ornamental Crops, Theodor-Echtermeyer-Weg 1, 14979 Grossbeeren, Germany.

Food Chemistry
|December 31, 2017
PubMed

Keywords:
1-Cyano-2,3-epithiopropane2-AminothiopheneBrassica vegetablesCookingGlucosinolate

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