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Klein, B.P. Baik, Hwa-Young 2015-09-25T22:31:13Z 2015-09-25T22:31:13Z 10000-01-01 2000 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 aliphatic glucosinolates share common pathways in biosynthesis. Made available in DSpace on 2015-09-25T22:31:13Z (GMT). No. of bitstreams: 2 license.txt: 4848 bytes, checksum: 96035ab3f5e1c23cc7138a224ce498bd (MD5) 9971019.pdf: 10622155 bytes, checksum: ea0e44644f4df2c17938a5fa2aded294 (MD5) Previous issue date: 2000 Embargo set by: Seth Robbins for item 86269 Lift date: Forever Reason: Restricted to the U of I community idenfinitely during batch ingest of legacy ETDs Restricted to the U of I community idenfinitely during batch ingest of legacy ETDs U of I Only 288 p. Thesis (Ph.D.)--University of Illinois at Urbana-Champaign, 2000. http://hdl.handle.net/2142/84988 (MiAaPQ)AAI9971019 eng Health Sciences, Nutrition Flavor Characterization of Broccoli Cultivars text Nutritional Sciences Nutritional Sciences University of Illinois at Urbana-Champaign Dissertation Ph.D.