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

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

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

author = "Fahey, {Jed W.} and Stephenson, {Katherine K.} and Paul Talalay",

year = "1998",

doi = "10.1021/bk-1998-0701.ch002",

language = "English (US)",

volume = "701",

pages = "16--22",

journal = "ACS Symposium Series",

issn = "0097-6156",

publisher = "American Chemical Society",

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AU - Stephenson, Katherine K.

AU - Talalay, Paul

PY - 1998

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