Antioxidant activity of two edible isothiocyanates: Sulforaphane and erucin is due to their thermal decomposition to sulfenic acids and methylsulfinyl radicals
| Autor: | Cedrowski, Jakub, Dąbrowa, Kajetan, Przybylski, Paweł, Krogul-Sobczak, Agnieszka, Litwinienko, Grzegorz |
|---|---|
| Zdroj: | In Food Chemistry 15 August 2021 353 |
| Databáze: | ScienceDirect |
| Externí odkaz: |
|
Full Text from ScienceDirect