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August 1, 1980Journal of the Science of Food and Agriculture

Glucosinolates in brassica vegetables. Analysis of 22 varieties of brussels sprout (Brassica oleracea var. gemmifera)

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Authors

RHRobert K. HeaneyUnilever (United Kingdom)GFG. Roger FenwickUniversity of East Anglia

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Heaney et al. (1980) studied this question.

synapsesocial.com/papers/6a705e3e26770c2b8de07d34https://doi.org/10.1002/jsfa.2740310808
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Also Consider

Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1The analysis of glucosinolates in Brassica species using gas chromatography. Direct determination of the thiocyanate ion precursors, glucobrassicin and neoglucobrassicin1980 · 98 citations
  2. 2Natural glucosinolates (thioglucosides) in foods and feeds1969 · 132 citations
  3. 3Myrosinase Activity in Bacteria as Demonstrated by the Conversion of Progoitrin to Goitrin.1965 · 107 citations
  4. 4GLUCOSINOLATE CONTENT OF CRUCIFEROUS VEGETABLE CROPS1977 · 29 citations
  5. 5Glucosinolates and derived products in cruciferous vegetables. Analysis of 14 varieties of Chinese cabbage1979 · 54 citations