Glucosinolates, Myrosinase, and Isothiocyanates: Three Reasons for Eating Brassica Vegetables

Jed W. Fahey, Katherine K. Stephenson, Paul Talalay

Research output: Contribution to journalArticlepeer-review

19 Scopus citations
Original languageEnglish (US)
Pages (from-to)16-22
Number of pages7
JournalACS Symposium Series
StatePublished - 1998
Externally publishedYes

ASJC Scopus subject areas

  • Chemistry(all)
  • Chemical Engineering(all)

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