Browse Division of Nutritional Sciences by Author "Baik, Hwa-Young"

  • Baik, Hwa-Young (2000)
    GS content did not correlate well with sulfur volatile formation, but SAA did, particularly SMCSO, supporting the theory that broccoli flavor does arises from SAA, not GS. Positive correlations also suggest that SMCSO and ...

    application/pdf

    application/pdfPDF (11MB)Restricted to U of Illinois