The Effects of Conventional and Non-conventional Processing on Glucosinolates and Its Derived Forms, Isothiocyanates: Extraction, Degradation, and Applications (vol 7, pg 357, 20154)

Journal article

Open access

Peer reviewed

Qian Deng, Kyriaki G. Zinoviadou, Charis M. Galanakis, Vibeke Orlien, Nabil Grimi, Eugene Vorobiev, Nikolai Lebovka and Francisco J. Barba

Food engineering reviews, Vol.7(4), pp.514-515

01/12/2015

Abstract

Food Science & Technology

Life Sciences & Biomedicine

Science & Technology

url

https://doi.org/10.1007/s12393-015-9122-2View

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Title: The Effects of Conventional and Non-conventional Processing on Glucosinolates and Its Derived Forms, Isothiocyanates: Extraction, Degradation, and Applications (vol 7, pg 357, 20154)
Creators - without role: Qian Deng - Milne Fruit Products Inc., Prosser, USA
Kyriaki G. Zinoviadou - American Farm School
Charis M. Galanakis - Department of Research and Innovation, Galanakis Laboratories, Chania, Greece
Vibeke Orlien - University of Copenhagen
Nabil Grimi - University of Technology of Compiègne
Eugene Vorobiev - University of Technology of Compiègne
Nikolai Lebovka - University of Technology of Compiègne
Francisco J. Barba - University of Technology of Compiègne
Publication Details: Food engineering reviews, Vol.7(4), pp.514-515
Publisher: Springer Nature
Number of pages: 2
Identifiers: 9911599608331
Academic Unit: Taif University
Language: English
Resource Type: Journal article