Cooking Methods for Preserving Isothiocyanates and Reducing Goitrin in Brassica Vegetables
Glucosinolates in Brassica vegetables can be hydrolyzed into various products, e.g., chemopreventive agents, isothiocyanates (ITCs) and anti-thyroid substance, goitrin. Cooking can reduce goitrin but destroy isothiocyanates. This study aimed to optimize cooking conditions for reducing goitrin while...
Saved in:
| Main Author: | |
|---|---|
| Other Authors: | |
| Format: | Article |
| Published: |
2023
|
| Subjects: | |
| Online Access: | https://repository.li.mahidol.ac.th/handle/123456789/90633 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| Institution: | Mahidol University |