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Title:Flavor Characterization of Broccoli Cultivars
Author(s):Baik, Hwa-Young
Doctoral Committee Chair(s):Klein, B.P.
Department / Program:Nutritional Sciences
Discipline:Nutritional Sciences
Degree Granting Institution:University of Illinois at Urbana-Champaign
Degree:Ph.D.
Genre:Dissertation
Subject(s):Health Sciences, Nutrition
Abstract: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 aliphatic glucosinolates share common pathways in biosynthesis.
Issue Date:2000
Type:Text
Language:English
Description:288 p.
Thesis (Ph.D.)--University of Illinois at Urbana-Champaign, 2000.
URI:http://hdl.handle.net/2142/84988
Other Identifier(s):(MiAaPQ)AAI9971019
Date Available in IDEALS:2015-09-25
Date Deposited:2000


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