Title: Antioxidant activity of two edible isothiocyanates: sulforaphane and erucin is due to their thermal decomposition to sulfenic acids and methylsulfinyl radicals
Authors: Cedrowski, J., Dąbrowa, K., Przybylski P., K., Krogul-Sobczak, A., Litwinienko, G.
Journal: Food Chemistry, Wydawca:Elsevier
Publication type: article
DOI: 10.1016/j.foodchem.2021.129213