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

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@article{161c91faaa8a47deab9bc193ec6fc3a3,

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",

}

TY - JOUR

T1 - Glucosinolates, Myrosinase, and Isothiocyanates

T2 - Three Reasons for Eating Brassica Vegetables

AU - Fahey, Jed W.

AU - Stephenson, Katherine K.

AU - Talalay, Paul

PY - 1998

Y1 - 1998

UR - https://www.scopus.com/pages/publications/0345763035

UR - https://www.scopus.com/pages/publications/0345763035#tab=citedBy

U2 - 10.1021/bk-1998-0701.ch002

DO - 10.1021/bk-1998-0701.ch002

M3 - Article

AN - SCOPUS:0345763035

SN - 0097-6156

VL - 701

SP - 16

EP - 22

JO - ACS Symposium Series

JF - ACS Symposium Series

ER -