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Glucosinolate-Derived Flavor Chemistry of Brassica Vegetables: Formation, Transformation, Stability, and Sensory Implications

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By Min Liu, Jingwen Li, Guoliu Luo
| Wiley Online Library Verified
, , , et al. 2026. “Glucosinolate-Derived Flavor Chemistry of Brassica Vegetables: Formation, Transformation, Stability, and Sensory Implications.” Comprehensive Reviews in Food Science and Food Safety25, no. 4: e70542. https://doi.org/10.1111/1541-4337.70542 Conflicts of Interest The authors declare no conflicts of interest. References , , , , and . 2021.
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