Se improves indole glucosinolate hydrolysis products content, Se-methylselenocysteine content, antioxidant capacity and potential anti-inflammatory properties of sauerkraut

  1. Peñas, E.
  2. Martinez-Villaluenga, C.
  3. Frias, J.
  4. Sánchez-Martínez, M.J.
  5. Pérez-Corona, M.T.
  6. Madrid, Y.
  7. Cámara, C.
  8. Vidal-Valverde, C.
Journal:
Food Chemistry

ISSN: 0308-8146,  1873-7072

Year of publication: 2012

Volume: 132

Issue: 2

Pages: 907-914

Type: Article

DOI: 10.1016/J.FOODCHEM.2011.11.064 GOOGLE SCHOLAR

Sustainable development goals

Data source: Scopus